cooking · Dinner · Lunch

Pecan Cranberry Chicken Salad

Last night I was trying to think of an easy/quick dinner when Kirk got back from the gym (I worked out midday, him right before dinner). I ended up making chicken salad with what I had on hand and it was quite tasty. The pecans and cranberries I used came from Trader Joe’s and had a rosemary flavor. You can substitute plain in, but add in some dried rosemary for flavor! As for the can of chicken breast, I buy those at Costco. To go with the sandwiches I steamed up some baby carrots tossed with olive oil and herbs.

Pecan Cranberry Chicken Salad


  • 1 12.5 ounce cans chicken breast, drained
  • 5 ounces rosemary flavored pecans and cranberries
  • 3 Tbsp light mayo (I used an olive oil based one)
  • 1 tsp Dijon mustard
  • 2 to 3 sticks string cheese
  • Sandwich Thins


Chop the nuts/cranberries in a food chopper until the nuts are finely chopped. Shred the chicken with a fork, add in the mayo and mustard and mix well, then fold in the nuts. Divide between the Sandwich Thins.

Shred the string cheese thinly and layer on top.

Makes about 4 sandwiches.


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