Cranberry Pecan Chicken Salad
Diced rotisserie chicken is mixed with toasted pecans, dried cranberries and celery in a honey Dijon dressing with poppy seeds.
Equipment
- Skillet
- Cutting board
- Chef knife
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup diced rotisserie chicken skin removed, about 10 oz of meat
- ½ cup pecans coarsely chopped
- ⅓ cup dried cranberries
- 2 celery stalks thinly sliced, about 1/2 cup
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp honey
- 1 ½ tsp Dijon mustard
- 1 ½ tsp poppy seeds
- 1 tsp lemon juice
- ⅛ tsp ground black pepper
Instructions
Cooking
- Toast. Stir the pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant. Cool on a plate and chop coarsely.
- Cut. Dice the skinless chicken into 1/2 inch pieces and thinly slice the celery.
- Dressing. Whisk mayonnaise, sour cream, honey, Dijon, lemon juice, poppy seeds and pepper in a large bowl.
- Combine. Fold the chicken, pecans, cranberries and celery into the dressing until evenly coated.
- Season. Taste and add more lemon juice or honey as needed.
- Serve. Serve now on croissants or lettuce, or chill 15 to 30 minutes first.
Notes
Substitutions: Use walnuts or almonds for the pecans, and plain Greek yogurt for the sour cream.
Tips: Toast the pecans until fragrant but not dark. Add them just before serving to keep them crunchy.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.