Ingredients
- 2 cups cooked chicken (shredded or chopped), or turkey
- ½ cup dried cranberries (such as craisins)
- ½ cup chopped celery
- ¼ cup chopped red onion
- ¼ cup chopped pecans or walnuts
- ½ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped fresh parsley (optional garnish)
Instructions
- In a large bowl, combine the shredded chicken or turkey, dried cranberries, chopped celery, red onion, and nuts.
- In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the salad ingredients and toss until well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh parsley if desired. Serve the salad on a bed of lettuce, in a sandwich, or with crackers.
Notes
- If you prefer a lighter option, substitute the mayonnaise and sour cream with Greek yogurt.
- For extra flavor, try adding a teaspoon of honey or a splash of lemon juice to the dressing.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 40mg
