Pine Nut and Cranberry Picnic Chicken Salad
Perfect for outdoor gatherings or a quick, flavorful lunch, this Pine Nut and Cranberry Picnic Chicken Salad is a refreshing twist on a classic! Featuring tender shredded chicken tossed in a creamy blend of mayonnaise, Greek yogurt, and a hint of honey and lemon juice, it strikes the perfect balance of savory and subtly sweet. Crunchy toasted pine nuts, tart dried cranberries, and crisp celery create a delightful medley of textures, while green onions and fresh parsley add a vibrant pop of flavor. Ready in just 20 minutes, this easy-to-make chicken salad is ideal for serving on a bed of greens, tucked into a sandwich, or paired with crackers for a light, satisfying meal. Whether you're hosting a picnic, prepping weekday meals, or looking for a crowd-pleasing dish, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded or diced)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt (plain)
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.25 cup Pine nuts (toasted)
- 0.5 cup Dried cranberries
- 0.5 cup Celery (diced)
- 3 stalks Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Mixed salad greens or bread (for serving)
Instructions
1. Start by toasting the pine nuts: Place the pine nuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until golden brown and fragrant. Remove from heat and set aside to cool.
2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice until smooth and well combined.
3. Add the shredded or diced cooked chicken to the bowl with the dressing. Toss to coat the chicken evenly.
4. Stir in the toasted pine nuts, dried cranberries, diced celery, green onions, and chopped parsley. Mix gently to combine all ingredients.
5. Season the salad with salt and black pepper to taste, adjusting as needed.
6. Cover the bowl and refrigerate the chicken salad for at least 15–20 minutes to allow the flavors to meld together.
7. Serve the chicken salad chilled or at room temperature. It can be served on a bed of mixed salad greens, stuffed into a sandwich or wrap, or enjoyed with crackers as a dip.
8. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 14.6 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
