Cranberry-Apple Chicken Salad with Bacon

Does anyone else have a few recipes you didn't quite get to over the holidays and now you have a cupboard filled with ingredients to use up? For me, it was dried cranberries and pecans. I had fully intended to make blondies with them, but alas, time came and went too quickly. Instead, I opted for chicken salad. I don't know about you, but I'm tired of eating. Starting with Halloween, it has been nonstop eating of candy, cookies, pies, and heavy meals. All delicious and time well spent with loved ones, but my waistline says, "Please, no more!".

This chicken salad is a nice way to use up chicken or turkey and the dressing is made with Greek yogurt, so it's not so bad for you. Throw in some tart cranberries, a sweet apple, and a few crunchy pecans and you have a filling, but light, chicken salad that is great in a wrap, on crackers or a croissant, or piled on a lovely bed of greens. Then, there's the bacon...In my world, it's mandatory. Bacon makes the world go around! It adds a nice layer of flavor and crunch to the salad. I opted for wraps to feed my hungry crew (I added some lettuce as well), so I left the bacon in strips. If I were to serve the chicken salad on a bed of greens or with crackers, I would crumble the bacon and mix it in with the chicken, or sprinkle it over the top.

*With the amounts listed below, I made six wraps (with lettuce) and still had some chicken salad left over. We ate that with crackers!

Cranberry-Apple Chicken Salad with Bacon

Serves 6-8

Ingredients

  • 1/4 cup (70 g) sour cream
  • 1/2 cup (150 g) plain Greek yogurt
  • 1 teaspoon Dijon mustard (or more to taste)
  • 3/4 Tablespoon lemon juice
  • 1/2 Tablespoon granulated sugar
  • salt and pepper, to taste
  • 3 cups cooked chicken, chopped into small pieces (I used 4 small, boneless chicken breasts)
  • 1/3 cup (40 g) dried cranberries (add more if you'd like, I did!)
  • heaped 1/4 cup (30 g) pecans, chopped
  • 1 small apple, cored and diced small
  • 1/2-1 small onion, finely diced
  • healthy pinch of celery seed
  • cooked bacon (I use two strips per wrap)
  • wraps, bread, crackers, salad greens for serving

Directions

In a small bowl, combine the sour cream, yogurt, Dijon mustard, lemon juice, and sugar. Season with salt and pepper; set aside.

Season the cooked chicken with salt and pepper, then add it to a mixing bowl. Add the cranberries, diced apple, chopped pecans, diced onion, and celery seed. Give it toss.

Add the dressing, stirring well to combine. Cover and refrigerate until chilled. Before serving, stir and check for seasoning. Serve as desired with *bacon, bread, crackers, or greens.

*If I were to serve the chicken salad on a bed of greens or with crackers, I would crumble the bacon and mix it in with the chicken, or sprinkle it over the top.

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