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Cranberry Pecan Chicken Salad Recipe

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This recipe for Cranberry Pecan Chicken Salad is from The Conley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cooked chicken breast or rotisserie, pulled*
2 celery stalks, cut down the middle and sliced
3 tbsp. red onion, minced
½ apple, chopped
⅓ c. dried cranberries, chopped
¼ c. plain Greek yogurt or light sour cream (more or less depending on personal preference)
½ c. light mayonnaise
1 tsp. Dijon mustard
½ teaspoon onion powder
1 tsp. salt
½ tsp. black pepper
½ c. toasted or candied pecans, chopped
Directions:
Directions:
In a large mixing bowl, combine the chicken, celery, red onion, apple and cranberries.

In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, mustard, parsley, onion powder, salt and pepper. Pour the mixture into the bowl and toss to combine. Refrigerate for 1 hour, then fold in the nuts before serving.

 

 

 

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