Cranberry Chicken Salad
This cranberry chicken salad has everything going for it; juicy rotisserie chicken, toasty pecans, sweet-tart cranberries, and a creamy dressing that ties it all together. It’s quick to make, easy to customize, and just as good with a few slices of bacon mixed in
Servings: 6 Servings
Ingredients
For the Chicken Salad:
- 1 ½ pounds shredded cooked chicken
- 2 to 3 stalks celery diced
- 1 cup chopped pecans roasted
- 1 cup dried cranberries
- ½ red onion finely chopped
- ⅓ cup fresh chopped chives
For the Salad Dressing:
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
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
Use any cooked chicken. Rotisserie chicken works great, but you can use thighs, legs, or breast meat (chopped or shredded). Leftover turkey is an easy substitute, too.
Serving ideas. Spoon it over fresh greens, pile it into a buttery croissant, or serve it on crackers or in lettuce wraps for appetizers.
Recipe Variations
A few suggestions for flavorful add-ins:- Bacon crumbles
- Grapes (halved)
- Chopped apples
- Diced radish
- Green onions
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 22g | Protein: 34g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 107mg | Sodium: 420mg | Fiber: 3g | Sugar: 18g
