This cranberry chicken salad with tender chopped chicken, tart cranberries, apple, and crunchy pecans is delicious on lettuce or in a sandwich or wrap. A great way to use up leftover chicken!
Rachel’s Cranberry Chicken Salad
This cranberry chicken salad with tender chopped chicken, tart cranberries, apple, and crunchy pecans is delicious on lettuce or in a sandwich or wrap. A great way to use up leftover chicken!
Ingredients
- 2 cooked chicken breast halves chopped
- ½ cup mayonnaise or to taste
- 2 green onions chopped
- ½ cup sweetened dried cranberries such as Ocean Spray® Craisins®
- ¼ green apple shredded
- ¼ cup chopped pecans
- 1 tablespoon lime juice
- ¼ teaspoon dried dill weed
- salt and black pepper or to taste
Instructions
- Stir chicken and mayonnaise together in a medium bowl until evenly coated. Stir in green onions, dried cranberries, apple, pecans, lime juice, dill weed, salt, and pepper.
- Serve immediately or refrigerate for several hours or overnight (the flavor just gets better).
Notes
For a fresher flavor, use 1 tablespoon fresh chopped dill instead of dried.
Shred or dice chicken finely for sandwiches; leave in chunks for salad plates.
Use leftover roast turkey instead of chicken.
