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Cranberry Pecan Chicken Salad
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5 from 1 vote

Cranberry Pecan (or Walnut) Chicken Salad

This simple and delicious Cranberry Pecan (or Walnut) Chicken Salad is fast and easy to whip up with a few pantry staples, and some cooked chicken breast! This salad is great for weekday lunches, and a great way to use up leftover rotisserie chicken.
Prep Time15 minutes
Total Time15 minutes
Course: Brunch, Dinner, lunch
Cuisine: American
Keyword: Cranberry Pecan Chicken Salad
Servings: 6
Calories: 438kcal
Author: Sharon Farnell

Ingredients

  • 2 cups cooked chicken breast, cut into small cubes
  • 1 cup pecan halves, rough chopped 
  • 1 rib celery with leaves, finely chopped 
  • ⅔ cup dried cranberries 
  • 2 tablespoon shallot, finely chopped 
  • ¾ cup mayonaise
  • 2 tablespoon organic apple cider vinegar
  • 1 tablespoon honey
  • salt and pepper to taste 

Instructions

  • Add chicken, pecans celery, dried cranberries and shallot to a large mixing bowl.
  • Add mayonnaise, honey, and apple cider vinegar. Season with salt and pepper.
  • Toss well to coat.

Nutrition

Calories: 438kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 219mg | Potassium: 233mg | Fiber: 3g | Sugar: 14g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg