Rosemary Chicken Salad hits with tender chicken, tart cranberries, and crunchy pecans in an incredible, herby dressing.
Author’s Notes
The Coziest Fall-Winter Chicken Salad!
A few months ago, I grabbed a rosemary chicken salad sandwich from a little café in California, and I haven’t stopped thinking about it since. It was your classic chicken salad, but the hint of rosemary totally changed everything! It gave it cozy Fall/Winter vibes in the best way.
Chicken Salad is a staple in my kitchen, but I usually keep it in rotation for Spring and Summer. So I figured…why not give my favorite chicken salad a little seasonal upgrade?!
This sandwich makes the perfect quick lunch, but it’s also great for holiday hosting. Pop it on some bread for an easy, delicious lunch or a fun brunch spread!
Rosemary Chicken Salad Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Chicken | Rotisserie chicken or leftover baked chicken is the easiest option and adds great flavor. Chop it finely so it mixes evenly with the dressing. |
| Pecans & Cranberries | Toast the pecans for extra crunch and flavor. Dried cranberries add sweetness; try dried tart cherries for a fun swap. |
| Celery & Green Onions | Add crispness and freshness. Slice very thinly so they blend in without overpowering the salad. |
| Dressing Base | Whisk until smooth before adding to the salad. Adjust the honey or vinegar to balance sweetness and tang. |
| Fresh Rosemary | Finely mince so the flavor spreads evenly. Fresh is best. |
How To Make Rosemary Chicken Salad
- Toast Pecans (optional): Add to a dry skillet and stir until fragrant, then let cool.
- Make Dressing: Whisk all dressing ingredients together in a small bowl until smooth.
- Mix Salad: Add all salad ingredients to a large bowl and pour dressing on top.
- Toss & Taste: Mix well to coat, then adjust seasoning as needed.
- Serve & Enjoy: Scoop onto bread, croissants, lettuce, or crackers.
Serving Suggestions
- Sandwiches/Wraps: Serve in bread or a tortilla with lettuce.
- Lettuce Wraps: Fill up butter lettuce for a low-carb option.
- Salad: Top mixed greens for an instant salad.
- Stuffed Avocados: Fill avocado halves with the salad.
- Crackers: Enjoy as a spread with crackers, pita chips, or cucumber slices.
More Amazing Sandwich Recipes:
Rosemary Chicken Salad
Rosemary Chicken Salad is a creamy mix of chicken, cranberries, and pecans with incredible rosemary flavor in every bite.
Video
Ingredients
Salad
- 2 packed cups rotisserie chicken finely diced
- 1/2 cup pecans finely diced, see note 1
- 1/3 cup dried cranberries
- 1/2 cup thinly sliced celery
- 1/3 cup green onions thinly sliced, optional
Dressing
- 1 lemon
- 1/3 cup mayo I love Best Foods
- 3 tablespoons sour cream
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons apple cider vinegar
- 1-1/2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons fresh rosemary finely minced
- Salt and pepper to taste
- Serving suggestions see note 2
Instructions
- Optional: Toast pecans—see note 1.
- 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).
- Combine the salad ingredients in a large bowl. Scrape every bit of dressing on top and toss well. Taste and adjust to personal preference.
- Enjoy! Serve as sandwiches, in lettuce wraps, with crackers, etc.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Buy toasted pecans or toast your own:
- Place pecans in a dry skillet over medium heat.
- Stir frequently for 3–5 minutes until they’re fragrant. Watch carefully to keep from burning.
- Remove from heat and transfer to a plate to cool. Cool completely before dicing and adding to the salad.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 16g | Protein: 34g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 563mg | Potassium: 109mg | Fiber: 2g | Sugar: 13g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Rosemary Chicken Salad Tips
- Chill first: Let the salad sit 30 minutes so flavors blend.
- Use fresh herbs: Skip dried; fresh herbs taste better and mix better.
- Dice small: Cut everything evenly and small for the best salad texture.
- Extra creamy: Double the dressing if you like it richer.
- Nuts: Use toasted nuts for better flavor. Walnuts and almonds are great here too!
Storage
- Fridge: Keep Rosemary Chicken Salad in an airtight container for 3–5 days.
- Freeze: Skip freezing; the mayo changes texture once thawed.
- Leftovers: Best served cold; just stir well before eating.
Exceptional
So happy you enjoyed! Thanks Cynthia!
I loved this recipe! I think the rosemary is the perfect touch. The dressing was delicious and brought everything together very well. This will be my go to chicken salad recipe!
So thrilled to hear this! Thanks so much Judith! 🙂