Cranberry Pecan Chicken Salad
Easy to prep and delicious to eat (even as leftovers). This fall-inspired cranberry pecan chicken salad is one of my favorite high-protein lunches for meal prep.
Servings: 4 servings
Equipment
Ingredients
- 3 cups shredded or finely diced rotisserie chicken skin and bones removed
- 2 ribs celery diced small
- ⅓ cup finely diced red onion
- 2 Tbsp finely chopped curly parsley
- ⅓ cup dried cranberries
- ¼ cup chopped pecans
- ¾ cup plain Greek yogurt
- ¼ cup full-fat mayonnaise
- 2 Tbsp dijon mustard
- 1 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp garlic powder
Instructions
- Add all ingredients to a large mixing bowl.
- Mix until combined. Taste, and adjust salt as needed. For best results, refrigerate for 3-4 hours before serving. Enjoy!
Notes
- This recipe makes 4-5 servings of cranberry pecan chicken salad.
- Store in the fridge for up to four days.
- Make this dairy-free by using 1 cup of plant-based mayonnaise instead of the recommended combination of mayo and yogurt.
Nutrition
Calories: 374kcal | Carbohydrates: 16g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 810mg | Potassium: 504mg | Fiber: 2g | Sugar: 12g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg