Rosemary Chicken Salad

Rosemary Chicken Salad

from chelseasmessyapron.com
Dinner
20 min
499 kcal / serving

This Rosemary Chicken Salad is a fresh twist on the classic, with sweet cranberries, crunchy pecans, and a rosemary-infused dressing that ties it all together.

Ingredients

  • 2packed cups rotisserie chicken (finely diced)
  • ½ cuppecans (finely diced, see note 1)
  • ⅓ cupdried cranberries
  • ½ cupthinly sliced celery
  • ⅓ cupgreen onions (thinly sliced, optional)
  • 1lemon
  • ⅓ cupmayo (i love best foods)
  • 3 tablespoonssour cream
  • 1 tablespoonshoney
  • 1 tablespoonsapple cider vinegar
  • 1 teaspoonsdijon-style mustard
  • 1 teaspoonsfresh rosemary (finely minced)
  • salt and pepper
  • serving suggestions (see note 2)

Directions

  1. 1

    Optional: Toast pecans—see note 1.

  2. 2

    Juice lemon to get 1-1/2 teaspoons lemon juice. Whisk lemon juice with all dressing ingredients in a small bowl until smooth. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).

  3. 3

    Combine the salad ingredients in a large bowl. Scrape every bit of dressing on top and toss well. Taste and adjust to personal preference.

  4. 4

    Enjoy! Serve as sandwiches, in lettuce wraps, with crackers, etc.