Creamy Chicken Salad

Ingredients

• 4 cups cooked shredded chicken (rotisserie chicken works well)
• 1 cup seedless green grapes, halved
• ½ cup dried cranberries
• ½ cup chopped pecans or walnuts
• ½ cup mayonnaise
• ¼ cup plain Greek yogurt or sour cream (optional, for a lighter dressing)
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste

Optional Add-ins

• 2 tablespoons finely diced celery
• 1 tablespoon chopped fresh parsley
• A pinch of paprika
• 1 teaspoon honey for a touch of sweetness

Instructions

1. In a large bowl, combine the shredded chicken, grapes, dried cranberries, and pecans.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir until evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
5. Serve chilled.

Serving Ideas

• On croissants or sandwich bread
• In lettuce wraps
• With crackers
• Over a bed of mixed greens

This recipe makes about 6 servings and keeps well in the refrigerator for 3–4 days in an airtight container.