Ingredients
Scale
- 3 cups cooked chicken breast, shredded or cubed
- 1/2 cup dried cranberries
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely minced
- 1/2 cup pecans or walnuts, chopped
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- In a large mixing bowl, combine the mayonnaise, plain Greek yogurt, lemon juice, and honey.
- Add the salt, black pepper, and garlic powder to the bowl. Whisk until the dressing is creamy and smooth.
- Place the cooked chicken, diced celery, and minced red onion into the bowl with the dressing.
- Use a large spoon or spatula to stir everything together until the chicken is evenly coated.
- Gently fold in the dried cranberries and the chopped nuts.
- Taste the salad and add more salt or pepper if needed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
- Give the salad a quick stir before serving to redistribute the dressing.
- Cook Time: 40 minutes