Chicken Salad Recipe

Chicken Salad Recipe

from chelseasmessyapron.com
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. 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. 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. 3

    Dish it up with your choice of sides—great on a croissant with lettuce or served with apples, celery sticks, and crackers. Enjoy!