Cranberry Pecan Chicken Salad Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
-
Servings
5 Servings
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Calories
435 kcal
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Course
Main Course, Lunch
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Cuisine
American
Cranberry Pecan Chicken Salad Recipe
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This easy to make high-protein lunch is packed with wonderful flavors and is easy to customize too! Serve it as lettuce wraps, on a bed of fresh greens, or as a chicken salad sandwich.
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Ingredients
- 1 pound boneless skinless chicken breasts poached* (4 cups)
- ⅔ cup raw pecans chopped
- ⅔ cup dried cranberries
- ⅔ cup fresh blueberries optional**
- ½ cup celery finely chopped, optional
- ½ cup Red Onions finely chopped
- ⅓ cup (5 oz) plain greek yogurt
- ¼ cup mayonnaise
- 2 tsp lemon zest
- 1 small clove garlic minced, optional
- 1/2 tsp sea salt to taste
- ½ tsp black pepper
Instructions
- If you’re preparing your chicken breasts rather than using store-bought rotisserie chicken, here’s what to do. Bring a pot of lightly salted water to a full boil. Carefully place the raw chicken breasts inside the pot of boiling water using tongs and reduce to medium. Simmer for 5 minutes. Remove the pot from the heat, cover it with a lid, and allow the chicken to sit in the hot water for 15 to 20 minutes, or until it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the breast to check for doneness.
- Transfer the chicken breasts to an airtight container and refrigerate until they are completely chilled.
- When you’re ready to prepare the chicken salad recipe, either chop the breasts into bite-sized cubes, or use two forks to shred it. As an alternative, transfer the cooked chicken to a stand mixer fitted with the paddle attachment and turn the mixer on medium speed to shred the chicken.
- Transfer the cooked shredded or diced chicken to a large bowl, along with the chopped pecans, dried cranberries, blueberries, celery, and red onions.
- In a small mixing bowl, stir together the Greek yogurt, mayonnaise, minced garlic, lemon zest, sea salt, and black pepper.
- Pour the dressing into the bowl with the chicken salad ingredients and give them a good stir until everything is coated with dressing. Taste the chicken salad for flavor and add more salt, pepper, or other ingredients to your personal taste.
- Serve over a bed of lettuce with any other salad ingredients or as a sandwich or a wrap using a tortilla or lettuce wraps.
Notes
- *Use 3 to 4 cups of shredded rotisserie chicken instead of cooking a chicken breast if you’d like. If you do use rotisserie chicken, reduce the mayo to 2 tablespoons.
- *Use 3 to 4 cups of shredded rotisserie chicken instead of cooking a chicken breast if you’d like. If you do use rotisserie chicken, reduce the mayo to 2 tablespoons.
- **Replace the blueberries with one large sweet apple (chopped into bite-sized pieces). I recommend this during the fall when apples are in season.
- **Replace the blueberries with one large sweet apple (chopped into bite-sized pieces). I recommend this during the fall when apples are in season.
Nutrition Information
Show Details
Serving
1Serving (of 5)
Calories
435kcal
(22%)
Carbohydrates
24g
(8%)
Protein
31g
(62%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Cholesterol
95mg
(32%)
Sodium
650mg
(27%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1Serving (of 5) | |
| Calories | 435kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 95mg | 32% |
| Sodium | 650mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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