Ingredients
Main Ingredients
- 1 pound cooked and shredded chicken (preferably rotisserie chicken)
- 1 cup mayonnaise
- ½ teaspoon seasoned salt or salt and pepper to taste
- ¾ cup diced celery
- 1 cup crisp red grapes, halved
- 2 tablespoons finely diced scallions (optional)
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans (optional)
Instructions
- Combine the Ingredients: In a large mixing bowl, add the shredded chicken, mayonnaise, seasoned salt (or salt and pepper), diced celery, halved grapes, scallions (if using), and dried cranberries. Use a silicone spatula or spoon to mix everything thoroughly until well combined.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 3 hours. This chilling step allows the flavors to meld beautifully for a richer taste.
- Add Pecans Before Serving: Just before serving, stir in the chopped pecans if desired to add a satisfying crunch and nutty flavor.
- Serve: Enjoy the cranberry chicken salad served on croissants with crisp lettuce, stuffed inside pita bread, rolled in a wrap, or paired with crackers for a delicious and versatile meal.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Adjust the quantity of mayonnaise to suit your preferred creaminess.
- Pecans are optional but add great texture and taste.
- This salad can be made a day ahead and stored covered in the refrigerator.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Seasoned salt can be replaced with plain salt and pepper to taste according to preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
