Creamy Cranberry Pecan Chicken Salad

Ingredients Salad Base: 4 cups cooked chicken breast, finely shredded or diced (rotisserie chicken works great)1 cup green seedless grapes, sliced in half¾ cup dried cranberries¾ cup raw pecans, roughly chopped and toasted2 stalks celery, finely diced (optional, for extra crunch)Creamy Dressing: ½ cup mayonnaise⅓ cup plain Greek yogurt (or sour cream)1 tbsp Dijon mustard1 tbsp fresh lemon juice1 tsp pure honey½ tsp garlic powder½ tsp onion powder½ tsp sea salt¼ tsp freshly ground black pepperInstructionsToast the Pecans: Add chopped pecans to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring constantly until fragrant and lightly browned. Remove immediately from heat and allow them to cool completely.Whisk the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, onion powder, salt, and black pepper until completely smooth.Assemble the Salad: In a large mixing bowl, combine the shredded chicken, sliced green grapes, dried cranberries, diced celery, and cooled pecans.Toss and Coat: Pour the dressing over the ingredients. Use a spatula to gently fold everything together until all pieces are evenly coated.Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.Serving Suggestions & Meal PrepClassic Croissant or Brioche: Spoon a generous scoop into a toasted, buttery croissant with crisp romaine lettuce.Low-Carb Lettuce Boats: Serve inside crisp butter lettuce cups or romaine boats for a quick, high-protein lunch.Snack Board: Pair with whole-grain crackers, cucumber rounds, and sharp white cheddar slices.Storage: Store in an airtight container in the refrigerator for up to 4 to 5 days. Stir gently before serving, as the dressing may settle slightly over time