Chicken Salad with Cranberries
A creamy, crunchy chicken salad made with canned chicken, dried cranberries, green onions, pecans, and mozzarella. Perfect for sandwiches, wraps, or lettuce cups.
- Prep Time: 12 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad, Lunch, Dinner
- Method: No-Cook, Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
12.5 oz canned chicken breast chunks
¾ cup mayonnaise
½ tsp salt
½ tsp black pepper
½ tbsp onion powder
½ cup chopped green onions
½ cup pecan pieces
½ cup dried cranberries
1 cup shredded mozzarella cheese
Instructions
Place canned chicken in a medium mixing bowl and break apart chunks with a fork.
Add mayonnaise, salt, pepper, and onion powder. Stir until chicken is evenly coated.
Mix in chopped green onions, pecan pieces, and dried cranberries until combined.
Add shredded mozzarella cheese and stir again until everything is well incorporated.
Serve chilled as a sandwich filling, in a wrap, or over lettuce.
Notes
Substitute Greek yogurt for half the mayo to lighten up the recipe.
Swap pecans with walnuts or almonds for a different crunch.
Use fresh grapes instead of cranberries for a classic chicken salad twist.
Keeps well refrigerated in an airtight container for up to 3 days.
Find it online: https://allrecipesmade.com/chicken-salad-with-cranberries/
