Chicken Salad Recipe
Appetizer
20 min
312 kcal / serving
This Chicken Salad Recipe is perfect for lunch, on-the-go, or hosting—an easy, make-ahead meal that gets even better with time!
Ingredients
- 2 cupsrotisserie chicken (diced)
- ½ cuppecans (coarsely chopped, see note 1)
- ⅓ cupdried cranberries
- 2stalks celery (thinly sliced, 1/2 cup)
- ¼ cupmayo
- 2 tablespoonssour cream (light works!)
- 1 tablespoonhoney
- 1 teaspoonsdijon-style mustard
- 1 teaspoonspoppy seeds
- 1 teaspoonlemon juice
- salt and pepper
- croissants (or other sandwich rolls; add some lettuce for a sandwich)
- thinly sliced apples
- celery
- crackers (like wheat thins!)
Directions
- 1
Optional: Place pecans in a dry pan over medium heat. Toast until fragrant, stirring occasionally (keep an eye on them—they can burn fast). Set aside to cool then finely chop.
- 2
In a large bowl, combine all ingredients listed under “Salad.” Season to taste. I start with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently until everything is well coated. Taste and adjust the seasoning if needed.
- 3
Dish it up with your choice of sides—great on a croissant with lettuce or served with apples, celery sticks, and crackers. Enjoy!