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Cranberry Chicken Salad
Make this easy cranberry chicken salad recipe for a festive style lunch or light dinner.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Cool pecans
15
minutes
mins
Total Time
30
minutes
mins
Course:
Lunch
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Skillet
Large Bowl
Ingredients
2
cups
cooked chicken
chopped
½
cup
dried cranberries
½
cup
celery
finely diced
½
cup
mayonnaise
¼
cup
pecans
chopped
salt and pepper
to taste
Instructions
In a pan over medium heat, toast chopped pecans until browned, stirring often. Allow to cool completely.
In a large bowl combine the cooked chicken, dried cranberries, celery, mayonnaise, and cooled toasted pecans. Stir gently.
Taste and season with salt and pepper as desired.
Notes
Cut ingredients into small pieces.
Let the flavors blend and make cranberry chicken salad up to a day in advance!
This chicken salad is best served cold.
Leftovers can be refrigerated in a covered container for up to 4 days.
Nutrition
Calories:
403
kcal
|
Carbohydrates:
14
g
|
Protein:
19
g
|
Fat:
31
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
15
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
64
mg
|
Sodium:
241
mg
|
Potassium:
234
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
107
IU
|
Vitamin C:
0.5
mg
|
Calcium:
22
mg
|
Iron:
1
mg