This Cranberry Chicken Salad is the divine and tangy combination of seasoned chicken, peppery ranch dressing, and a delightful mix of celery, cranberries and pecans, ready in just 5 minutes!
4cupsCooked, diced chicken breastgrilled, sauteed, or rotisserie are great
1stalkCelery, diced
¾cupDried cranberries
½cupChopped pecans
¼cupPlain Greek yogurt
¼cupMayonnaise
¼cupRanch Dressing
Salt and Pepperto taste
½cupRed Onion, diced
Instructions
In a large bowl, put all ingredients in together. Stir and fold to combine.
It can be served immediately but it is best to cover with plastic wrap and refrigerate for 2 hours to allow flavors to meld and cool.
Serve on bed of lettuce, or on croissant rolls.
Video
Notes
General Notes:
Rotisserie (plain), canned, or freshly grilled/sautéed chicken works great for this recipe. I find that boiled chicken is a bit too wet and not as flavorful.
Sour Cream can be substituted for Greek Yogurt, although I do find it alters the taste just slightly. You can also cut calories by using Greek yogurt instead of mayonnaise.
Serving Ideas: Serve on toasted croissants or hearty bread, or a bed of greens. Excellent sides include apple slices, fruit salad, or potato salad.Store: Store in an airtight container in the fridge. It should keep well for up to 4 days.Freeze: I don't recommend freezing chicken salad, but the diced chicken can be frozen and thawed the day before.Make Ahead: This recipe works great to fully prepare the day before.