Description
A balanced sweet-and-savory chicken salad featuring roasted chicken, tart dried cranberries, crunchy pecans, and creamy full-fat mayonnaise. Refrigerate overnight for enhanced flavor and texture.
Ingredients
Chicken breast, 2 (6 oz each)
Dried cranberries, 1/4 cup (seedless)
Toasted pecan halves, 1/3 cup
Full-fat mayonnaise, 1/2 cup
Green onions, 2 (chopped, 1 tsp reserved for garnish)
Salt, 1/2 tsp
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts and roast until internal temperature reaches 165°F
Toast pecans in a dry skillet on medium heat for 3-4 minutes
Let chicken cool, then chop into 1-inch cubes
Mince green onions and measure out ingredients
In a large bowl, add chicken, cranberries, pecans, mayonnaise, and 1/2 chopped onion
Add salt and gently mix until combined (avoid overmixing)
Transfer to an airtight container and refrigerate at least 2 hours before serving
Before serving, garnish with reserved green onion
Notes
Toast pecans until aromatic, stirring frequently to prevent burning
Use room-temperature mayonnaise for smoother incorporation
Optional: Add 1 tsp apple cider vinegar for extra tang
Avoid using sugared cranberries to maintain tart balance
Garnish final dish with reserved onions to preserve crunch
Variation: Substitute cranberries with dried cherries for a different sweet touch
Storage: Keeps in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 serving (approx. 1/2 cup salad)
- Calories: 260
- Sugar: 10g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 130mg