Fresh Cranberry Pecan Chicken Salad Lettuce Cups
A refreshing and flavorful chicken salad with cranberries and pecans, served in crisp lettuce cups for a light meal.
Equipment
- 1 Mixing Bowl large
- 1 Spoon for mixing
Ingredients
Salad Ingredients
- 2 cups cooked chicken shredded
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
- 1/3 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
For Serving
- 1 head of butter lettuce leaves separated
Instructions
Preparation
- Cook the chicken using your preferred method, such as roasting or poaching. Allow it to cool before shredding.
- In a large mixing bowl, combine shredded chicken, cranberries, pecans, mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper. Stir until well mixed.
Serving
- Place butter lettuce leaves on a serving platter. Fill each leaf with a generous portion of the chicken salad mixture.
Storage
- Transfer any leftover chicken salad to an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use fresh and crisp lettuce for the best texture. Ingredient Substitutions: Try using walnuts instead of pecans for a different nutty flavor. How to Serve: These lettuce cups can be served as an appetizer or a light main course. Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the chicken salad a day in advance for even more flavor development.