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.
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
Equipment
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.
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