Chicken Salad
A versatile and delightful dish combining tender chicken, crunchy veggies, and a creamy dressing, perfect for lunches, picnics, or light dinners.
Ingredients
For the Salad
- 2 cups rotisserie chicken (diced) Use leftover chicken for convenience.
- ½ cup pecans (coarsely chopped) Can be toasted for extra flavor.
- ⅓ cup dried cranberries
- 2 stalks celery (thinly sliced) About 1/2 cup.
- ¼ cup mayo Use light mayo for a healthier option.
- 2 tablespoons sour cream Light works well.
- 1 tablespoon honey
- 1.5 teaspoons Dijon-style mustard
- 1.5 teaspoons poppy seeds
- 1 teaspoon lemon juice
- to taste Salt and pepper Start with 1/4 teaspoon salt and 1/8 teaspoon pepper.
For Serving
- Croissants (or other sandwich rolls) Add some lettuce for crunch.
- Thinly sliced apples
- Celery sticks
- Crackers (like Wheat Thins!)
Instructions
Preparation
- Optional: Toast pecans in a dry pan over medium heat until fragrant, stirring occasionally. Set aside to cool and then finely chop.
- In a large bowl, combine all salad ingredients. Season to taste with salt and pepper. Stir gently until well coated.
- Dish up the salad and serve with your choice of sides.
Notes
This salad is a great way to use leftover chicken. Adjust ingredients based on personal preferences. For a healthier version, use Greek yogurt instead of mayo.