Description
A creamy chicken salad with poached diced chicken, dried cranberries, chopped pecans, celery, and green onions tossed in a honey-Dijon mayonnaise and Greek yogurt dressing.
Ingredients
2 cups cooked chicken breast, diced
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup celery, finely chopped
3 green onions, sliced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Poach chicken breasts in simmering water until cooked through, about 12-15 minutes. Let cool and dice into bite-sized pieces.
In a large bowl, whisk together mayonnaise, Greek yogurt, honey, Dijon mustard, salt, and black pepper to create the dressing.
Add diced chicken, dried cranberries, chopped pecans, finely chopped celery, and sliced green onions to the bowl with dressing.
Gently fold all ingredients together until well coated with the dressing.
Scoop the salad neatly into a small mound onto a white round plate.
Garnish the top with whole pecans and a few whole dried cranberries for an elegant finish.
Serve immediately or chill until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes