Cranberry Pecan Chicken Salad

A festive twist on a favourite, this cranberry pecan chicken salad is the perfect easy, make ahead lunch idea these holidays. Filled with crunchy pecans and sweet dried cranberries, this creamy dairy free chicken salad will be ready in less than 15 minutes and makes a delicious filling for sandwiches or wraps.

Course Light Lunch

Cuisine Australian

Prep Time 15

Total Time 15

Servings servings

Calories 346kcal

Author Sally

Ingredients

3 cups cooked shredded chicken
⅓ cup chopped pecans
⅓ cup dried cranberries
2 stalks celery finely chopped
2 tablespoons chopped fresh herbs such as dill and parsley
½ cup mayonnaise
½ cup Greek yoghurt regular, lactose free or dairy free
Salt and pepper to taste

Instructions

Make sure all of your ingredients are finely chopped, including the shredded chicken.
Add the chicken, pecans, cranberries, celery and herbs to a large mixing bowl. Add the mayonnaise and yoghurt and mix well to combine using a rubber spatula or large spoon.
Taste, and season with salt and pepper.
Store the chicken salad covered in the refrigerator until ready to serve, or serve immediately in sandwiches, wraps, croissants or on toasted sourdough.

Notes

Allergy Notes: This recipe is dairy free as long as you use a dairy free Greek yoghurt. Store bought rotisserie chickens contain gluten, so if you want this recipe to be suitable for a gluten free diet, use a homemade roast chicken or poached chicken breast instead.

Add onion: You can also add ¼ of a finely chopped red onion or 2 sliced spring onions to this chicken salad if you like. I prefer it without which is why it’s not written into the recipe, but you do you!

Nutrition