Cranberry Chicken Salad
This cranberry chicken salad is made with shredded rotisserie chicken, diced celery, snipped chives, bits of red onion, roasted pecans, and tart, dried cranberries. A simple mayonnaise honey dijon dressing brings it all together. It is an easy and versatile recipe. Check the recipe notes for recipe variations (like adding crispy bacon)!
Servings: 6 to 8 Servings
Ingredients
For the Chicken Salad:
- 1-½ pounds cooked and shredded chicken meat
- 1 cup diced celery about 2 stalks
- 1 cup chopped roasted pecans
- 1 cup dried cranberries
- ⅓ cup finely chopped red onion
- ⅓ cup chopped fresh chives
For the Salad Dressing:
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper or black
Instructions
- In a large salad bowl, add the chicken, celery, pecans, cranberries, onion and chives and toss to combine.
- To make the salad dressing, add the mayonnaise, mustard, honey, salt and pepper in a dish and whisk together. Mix the salad dressing with the chicken salad mixture and blend well.
- Serve on salad greens garnished with fresh chives or on a croissant as a chicken salad sandwich.
Notes
- Any cooked chicken will work for this salad. I used part of a rotisserie chicken. You can use chicken thighs, legs, or chicken breast meat (chopped or shredded). You can also substitute the chicken for leftover turkey.
- Serve on a bed of greens as a salad or heaped into a sliced croissant for a sandwich.
- This is also delicious as appetizers on crunchy crackers or in a lettuce wrap.
Recipe Variations
A few suggestions for flavorful add-ins:- Bacon crumbles
- Grapes (halved)
- Chopped apples
- Diced radish
- Green onions
Nutrition
Serving: 1 | Calories: 529kcal | Carbohydrates: 22g | Protein: 34g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 107mg | Sodium: 420mg | Fiber: 3g | Sugar: 18g
