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Cranberry Pecan Chicken Salad

Chicken salad with dried cranberries, toasted pecans, and a hint of orange.

Serves 4

Prep 15 min

Cook 20 min

Cranberry Pecan Chicken Salad
Photo: USDAgov, Public domain, via Wikimedia Commons
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Ingredients

  • 1 1/2 lb boneless chicken breasts
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon orange juice
  • 1/2 teaspoon orange zest
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
  • 2 stalks celery, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  1. Step 1. Poach the chicken in simmering salted water for 15 to 18 minutes, until cooked through (165°F). Cool and dice.

  2. Step 2. Stir the mayonnaise, sour cream, juice, zest, salt, and pepper.

  3. Step 3. Fold in the chicken, cranberries, pecans, and celery.

  4. Step 4. Chill 30 minutes. Serve on croissants or lettuce.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.