Description
A light and flavorful Cape Cod Chicken Salad combining tender shredded chicken breast with crunchy celery, sweet dried cranberries, and toasted pecans, all tossed in a creamy Greek yogurt-based dressing with a touch of honey and lemon juice. Perfect as a sandwich filling, wrap, or served with crackers for a quick and satisfying meal.
Ingredients
Salad
- 3 cups chicken breast (cooked and shredded)
- 1/2 cup celery (diced small)
- 1/4 cup sweet onion (diced small)
- 1/3 cup dried cranberries (roughly chopped)
- 1/3 cup pecans (chopped)
Dressing
- 1/3 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tsp honey
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
Instructions
- Mix the dressing: In a large bowl, combine plain Greek yogurt, mayonnaise, honey, lemon juice, salt, garlic powder, onion powder, and paprika. Mix until all ingredients are well incorporated and the dressing is smooth.
- Add salad ingredients: To the same bowl, add the shredded chicken breast, diced celery, diced sweet onion, chopped dried cranberries, and chopped pecans. Stir thoroughly until all ingredients are evenly coated with the dressing.
- Serve: Enjoy the Cape Cod Chicken Salad as a filling for sandwiches or wraps, or serve it alongside crackers for a tasty snack or light meal.
Notes
- Use cooked chicken breast; poached or roasted chicken works best for moist and tender meat.
- For a nuttier flavor, toast the pecans lightly before chopping.
- Adjust honey quantity based on your preferred sweetness level.
- This salad can be made ahead and refrigerated for up to 2 days to enhance flavors.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt or additional mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
