Cranberry Pecan Chicken Salad.

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

1. In a large bowl, combine the chicken, cranberries, pecans, celery, and green onions.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir until evenly coated.
4. Refrigerate for at least 30 minutes to let the flavors meld.
5. 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.