Creamy Cranberry Pecan Chicken Salad
Ingredients
* 3 cups cooked shredded chicken
* ½ cup mayonnaise
* 2 celery stalks, diced
* ⅓ cup dried cranberries
* ⅓ cup chopped pecans
* 1 tsp Dijon mustard (optional)
* ½ tsp garlic powder
* ½ tsp black pepper
* Salt, to taste
Instructions
1. In a large bowl, combine the shredded chicken, celery, dried cranberries, and chopped pecans.
2. In a separate bowl, mix the mayonnaise, Dijon mustard (if using), garlic powder, black pepper, and salt until smooth.
3. Pour the dressing over the chicken mixture and stir until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
5. Serve chilled in meal-prep containers, on lettuce, in sandwiches, wraps, or with crackers.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the mayonnaise-based dressing may separate.