Description

This Chicken Salad is a quick and easy recipe that combines tender rotisserie chicken, toasted pecans, dried cranberries, and a creamy dressing for a flavorful and satisfying dish. Perfect for lunch, picnics, or meal prep, this versatile recipe is customizable to suit any taste, with options for a lighter or zesty version. Enjoy it on croissants, lettuce wraps, or with crackers for a delicious meal any time!

Ingredients

2 cups shredded rotisserie chicken

1/2 cup toasted pecans

1/3 cup dried cranberries

1/2 cup chopped celery

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon honey

1 tablespoon Dijon mustard

1 teaspoon poppy seeds

1 tablespoon lemon juice

Salt and pepper to taste

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Instructions

Toast the Pecans: In a dry pan over medium heat, toast the pecans, stirring occasionally until lightly browned and fragrant. Remove from heat and set aside.
Combine Main Ingredients: In a large mixing bowl, combine the shredded rotisserie chicken, toasted pecans, dried cranberries, and chopped celery. Mix well.
Prepare the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, poppy seeds, lemon juice, salt, and pepper until smooth.
Mix Everything Together: Pour the dressing over the chicken mixture and gently stir until all ingredients are well coated.
Adjust Seasoning: Taste the salad and add more salt and pepper if necessary.
Serve: Serve immediately, or cover and refrigerate for a few hours to enhance the flavor. Enjoy on croissants, sandwich bread, lettuce wraps, or with crackers.

Notes

Make-Ahead Tip: The salad tastes even better after chilling for a few hours, allowing the flavors to meld.
Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days. Freezing is not recommended.
Diet Variations: For a healthier version, swap Greek yogurt for mayonnaise and sour cream.
Nut Variations: Feel free to use other nuts like walnuts or almonds if you prefer.