Ingredients:
1/2 cup dried cranberries
1/4 cup chopped celery
1/4 cup chopped green onions
2 cups cooked chicken, diced (substitute for ham if needed)
1/4 cup chopped toasted pecans or walnuts
1/2 cup plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
Salt and pepper, to taste
Optional: a squeeze of fresh lemon juice
Directions:
Prepare the chicken: Dice your cooked chicken into bite-sized pieces and place in a large mixing bowl.
Add fruits and veggies: Mix in the dried cranberries, chopped celery, and green onions.
Toast the nuts (optional): If using pecans or walnuts, lightly toast them in a dry skillet over medium heat for 2–3 minutes until fragrant. Allow to cool slightly, then add to the bowl.
Make the dressing: In a small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, salt, pepper, and optional lemon juice.
Combine: Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Chill: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve: Enjoy on a bed of lettuce, as a sandwich filling, or with crackers.
