Cranberry Pecan Chicken Salad
A quick and easy recipe made with shredded chicken, crunchy celery, sweet apples, tart cranberries, and pecans.
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Servings: 8
Equipment
- large bowl
- small bowl
Ingredients
- 3 cups cooked chicken shredded
- 1 small apple diced
- 2 celery stalks chopped
- ½ cup dried cranberries
- ½ cup pecans crushed
- ¾ cup mayo with olive oil
- ¼ tsp garlic powder
- ¼ tsp dried dill
- salt and pepper to taste
Instructions
- In a large bowl, add shredded chicken, apples, celery, cranberries, and pecans.
- In a small bowl, mix together mayo, garlic powder, dried dill, salt, and pepper.Pour the mayo mixture into the chicken mixture. Stir to fully combine.
- Serve immediately or store in the refrigerator until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.