Ingredients
– 2 cups cooked chicken, shredded or diced
– 1 cup pecans, chopped
– 1 cup fresh cranberries (or dried cranberries)
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Optional: 1 cup diced celery for crunch
Equipment Needed
– Mixing bowl
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Spoon for stirring
– Air-tight container for storage
Step-by-Step Instructions
First things first, I like to start by prepping my chicken. If I don’t have any cooked chicken on hand, I usually poach some in seasoned water—just bring the water to a simmer, add the chicken, and let it cook for about 15-20 minutes until fully cooked through. Once that’s done, I shred or chop the chicken into bite-sized pieces and place it in a mixing bowl. This helps in making the chicken salad easy to toss together later. It smells so good as it cooks! (See the next page below to continue steps…)