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.