This fall-inspired cranberry chicken salad is a delicious combination of tender shredded chicken, sweet craisins, crunchy pecans and celery with a sweet but savory dressing. It takes 5 minutes to put together and is perfect for wraps, sandwiches or crackers. Great for meal prep, quick lunches, holiday gatherings and using up leftover chicken. This high protein chicken salad will be a favorite year-round.
In a medium bowl, whisk together greek yogurt, mayonnaise, minced onion and maple syrup until smooth.
Add the shredded chicken, dried cranberries, crushed pecans and optional celery and grapes.
Stir until everything is evenly coated in the dressing.
Season with salt, pepper or onion powder to taste if needed.
Enjoy! You can eat immediately on crackers, as a sandwich or on crunchy lettuce. For even better flavor, refrigerate it for 30 minutes to let the seasons blend.
This recipe is very forgiving- add more pecans, less cranberries, etc to your liking!!
Notes
Chicken: rotisserie chicken is a great shortcut but leftover cooked chicken works just as well. Creaminess: adjust yogurt or mayo to your preference. Add an extra spoonful of either if you wish. Sweetness: taste before adding more maple syrup. Dried cranberries already provide sweet. Storage: keep in refrigerator and enjoy for 3-4 days. Does not freeze well. Serving Ideas: on croissants, sandwich bread, crackers or lettuce wraps. I like using Mission Low Carb tortillas for a healthy lunch!Nutrition facts will vary by brand of product used.