Description
A delicious chicken salad featuring tender shredded chicken, sweet honey, tart craisins, and crunchy roasted pecans.
Ingredients
- 4 cups shredded chicken breast (about 2 pounds cooked)
- 1 1/2 cups mayonnaise (or substitute: 3/4 cup mayo + 3/4 cup Greek yogurt)
- 1/3 cup honey
- 1 cup craisins (dried cranberries)
- 1 cup roasted pecans (halved or chopped)
- Salt & pepper, to taste
- Olive oil (for drizzling the chicken before baking)
Instructions
- Preheat the oven to 400°F (205°C). Prepare the chicken breasts by slicing them in half lengthwise.
- Drizzle the chicken lightly with olive oil, then sprinkle with salt and pepper.
- Place the chicken on a baking sheet and bake for 15–20 minutes, until cooked through.
- While the chicken is baking, pour the pecans onto a cookie sheet and roast them for 5–7 minutes.
- Chop the pecans if they were halved after roasting.
- Shred the cooled chicken in a mixer or by hand until you have roughly 4 cups of shredded chicken.
- In a small bowl, whisk together the mayo (or mayo/Greek yogurt mixture), honey, and salt and pepper until smooth.
- In a large bowl, combine the shredded chicken, dressing, craisins, and roasted pecans. Mix gently until everything is coated.
- Serve immediately on toasted bread, croissants, or as lettuce wraps. Chill first if preferred.
Notes
For lower calories, use the mayo/Greek yogurt mixture and reduce the amount of mayonnaise overall. Substitute pecans for sunflower or pumpkin seeds for nut allergies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American