Ingredients:
For the Chicken Salad:
- 2 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions:
1. Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, honey, white wine vinegar, garlic powder, salt, and black pepper. Mix until well combined. Adjust the seasoning to taste.
2. Combine the Salad Ingredients:
- In a large mixing bowl, combine the cooked and diced chicken, dried cranberries, chopped nuts, diced celery, diced red onion, and chopped fresh dill.
3. Add Dressing:
- Pour the dressing over the chicken salad ingredients.
4. Mix Well:
- Gently toss everything together until the dressing coats the salad ingredients evenly.
5. Chill:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve:
- Serve the Dilled Chicken Salad with Cranberries and Nuts as a sandwich, on a bed of greens, in a wrap, or as a side dish. It’s versatile and delicious.
Cooking Time: This salad doesn’t require any cooking time, provided the chicken is already cooked.
Serving Size: This recipe serves approximately 4 people as a meal or side dish.
