Description
A creamy chicken salad with juicy cranberries, crunchy toasted pecans, and fresh celery—perfect for meal prep, sandwiches, or wraps.
Ingredients
Salad:
Rotisserie chicken, diced
Pecans, coarsely chopped and toasted
Dried cranberries
Celery, thinly sliced
Dressing:
Mayonnaise
Sour cream
Honey
Dijon-style mustard
Lemon juice
Poppy seeds (optional)
Salt and pepper, to taste
Instructions
Toast Pecans: In a dry skillet over medium heat, toast the chopped pecans until fragrant. Remove from heat and let cool.
Combine Salad Ingredients: In a large mixing bowl, combine diced chicken, toasted pecans, cranberries, and celery.
Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, lemon juice, poppy seeds (if using), salt, and pepper until smooth.
Toss & Chill: Pour the dressing over the chicken mixture and gently stir until evenly coated. Refrigerate for at least 30 minutes before serving.
Notes
Use Greek yogurt in place of sour cream for a lighter option.
Swap pecans with walnuts, almonds, or sunflower seeds for dietary preferences.
Add fresh herbs like parsley or dill for extra flavor.
Great served on croissants, wraps, lettuce cups, or with crackers.
- Prep Time: 20 minutes (including pecan toasting)
- Category: Salad
- Method: No-Cook
- Cuisine: American
