Ingredients
- 2 cups cooked chicken shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup diced celery
- 1/2 cup pecans chopped
- 1 shallot finely minced
- 3/4 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- *If you don't have leftover cooked chicken, no worries! Simply cook some chicken breasts by seasoning them with a little salt and pepper and baking them at 350°F for about 25-30 minutes, or until they reach an internal temperature of 165°F.
- Once cooked, let the chicken cool, and dice it into bite-sized pieces.
- In a medium mixing bowl, combine the cooked chicken, dried cranberries, diced celery, shallot and chopped pecans.
- Add 3/4 cup of mayonnaise to the bowl and gently fold it into the mixture. You can adjust the amount of mayo to your preferred level of creaminess.
- Season your cranberry chicken salad with 1 teaspoon of salt and 1/2 teaspoon of pepper, or to taste.
- Cover the bowl with plastic wrap and refrigerate your cranberry chicken salad for at least an hour before serving.
- Once it's chilled, serve your Cranberry Chicken Salad as a sandwich filling, on a bed of fresh greens, or simply on its own.