Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • The BEST cranberry pecan chicken salad. Perfect dip or sandwich filling!

  • 2

    cups prepared rotisserie chicken, chopped into small pieces

  • 1/2

    cup pecans, toasted and coarsely chopped

  • 1/3

    cup dried cranberries (cherry infused for an even more delicious chicken salad!)

  • 2

    stalks celery, thinly sliced

  • 1/4

    cup full fat mayonaise

  • 2

    tablespoons sour cream (fat free or light is great!)

  • 1

    tablespoon honey

  • 1

    and 1/2 teaspoons Dijon mustard

  • 1

    and 1/2 teaspoons poppyseeds

  • 1

    teaspoon freshly squeezed lemon juice

  • Salt and pepper, to taste

  • Enjoy With:

  • Croissants or other Sandwich Rolls (add some lettuce for a sandwich)

  • Thinly sliced apples

  • Celery Sticks

  • Crackers

Directions

To toast the pecans: pour the pecans into an even layer in a small, dry (no need to add oil or anything) skillet over medium-heat and stir them around a bit until they are fragrant, lightly browned, and toasted to your liking. Watch carefully to avoid burning the nuts (they can go from toasted to burned VERY quickly) In a large bowl, add in the chopped rotisserie chicken, toasted and chopped pecans, dried cranberries, and thinly sliced celery. Add the mayo, sour cream, honey, Dijon mustard, poppyseeds, lemon juice, and a generous (or to taste) sprinkle of salt + pepper. Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.) Enjoy with crackers, apples, and celery sticks OR layer it on a croissant and add some lettuce. Enjoy immediately.

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