Cranberry and Pecan Chicken Salad

Chicken salad loaded with dried cranberries and toasted pecans makes a delicious entree or wrap.

3 cups cooked diced chicken breasts

½ cup dried sweetened cranberries

½ cup chopped pecans, toasted

½ cup chopped celery

2 tablespoons chopped green onion

½ to ¾ cup mayonnaise

1 teaspoon dijon mustard

Dash garlic powder

Salt and pepper, to taste

Place chicken, cranberries, pecans, celery and green onion in a large bowl. Add mayonnaise, dijon mustard, garlic powder, salt and pepper and mix well. Serves 6.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at