Ingredients (4 servings)
- 3 cups cooked chicken, shredded or diced
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted if desired
- 2 celery stalks, finely diced
- 2–3 green onions, sliced (optional)
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (or use all mayonnaise)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the chicken, cranberries, pecans, celery, and green onions.
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Serve on croissants, sandwich bread, wraps, crackers, or over a bed of lettuce.
Optional Add-Ins
- Chopped apple (Honeycrisp or Granny Smith) for extra crunch
- Seedless red grapes, halved
- Fresh parsley or dill
- A pinch of poppy seeds
Storage
Store in an airtight container in the refrigerator for up to 3–4 days.
Tip: Toasting the pecans for 5–7 minutes at 350°F (175°C) brings out their flavor and adds extra crunch.
