Home > Lunch > Sandwiches > Rosemary Chicken Salad Rosemary Chicken Salad December 9, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Our Rosemary Chicken Salad combines the sweetness of cranberries and the crunch of pecans with a bright, rosemary-infused dressing, for a fun update on a classic. This Chicken Salad Recipe is one of the most made meals at our home, so of course we’ve made plenty of variations over the years. Try our Chicken Salad with Apples, Curry Chicken Salad, or Mexican Street Corn Chicken Salad next! Rosemary Chicken Salad While visiting California, I tried a rosemary-flavored chicken salad sandwich from a cafe that was so incredible delicious! Inspired, I used rosemary from our herb garden to make a similar version. This Rosemary Chicken Salad is perfect for fall and winter, offering a seasonal twist on a classic dish. It’s a must-try for rosemary lovers! Rosemary Chicken Salad Ingredients Rotisserie chicken: If you can find it, a lemon-herb rotisserie chicken offers the perfect complementary flavor to the dressing. Pecans: Toasting them slightly enhances their nutty flavor. Dried cranberries: Tart dried cherries are another great option. Celery: Finely dice for better integration. Green onions (optional): Include the green and white parts for a mild bite. If you aren’t a fan of onion, leave it out! Dressing Ingredients Mayonnaise (Full-fat): For creaminess; Hellman’s/Best Foods® recommended. Sour Cream: Adds tanginess. Honey: Adjust to your sweetness preference. Apple Cider Vinegar: Complements rosemary. Dijon Mustard: Grey Poupon® is our fave here! Lemon Juice: Adds brightness; include zest for extra flavor. Rosemary: Finely minced for the most flavor. How To Make Rosemary Chicken Salad Quality chicken: Rotisserie chicken is convenient and flavorful, but feel free to use leftover grilled or baked chicken. Fresh herbs: Better flavor with fresh rosemary! Marinating: Chill the salad for 1-2 hours before serving to blend flavors. Nuts: Use toasted nuts for enhanced flavor. Walnuts and almonds are great here too! STORAGE Storing Rosemary Chicken Salad Refrigerate: Pop it in an airtight container, and it’ll be good for 3-5 days. Freeze: Better not; the mayo does weird things texture-wise when you thaw it out. Leftovers: They’re best cold, so give them a good stir before serving if they’ve been chilling in the fridge. How To Serve Rosemary Chicken Salad Sandwiches/Wraps: Serve in whole grain bread or a tortilla with lettuce. Lettuce Wraps: Use romaine or butter lettuce for a low-carb option. Salad: Top mixed greens for an instant salad. Stuffed Avocados: Fill avocado halves with the salad. Crackers/Crostini: Enjoy as a spread with crackers, pita chips, or cucumber slices. More Delicious Sandwiches: Grilled Cheese Chicken Caesar Sandwich French Dip Sandwich Cucumber Sandwich Honey and Banana Sandwich FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Rosemary Chicken Salad 5 from 1 vote - Review this recipe Our Rosemary Chicken Salad combines the sweetness of cranberries and the crunch of pecans with a bright, rosemary-infused dressing, for a refreshing update on a classic favorite. SAVE TO RECIPE BOX Print Recipe Rosemary Chicken Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Our Rosemary Chicken Salad combines the sweetness of cranberries and the crunch of pecans with a bright, rosemary-infused dressing, for a refreshing update on a classic favorite. Course Dinner, lunch, Main Course, Sandwich Cuisine American, Healthy Keyword Rosemary Chicken Salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 sandwiches Chelsea Lords Calories 499kcal Author Chelsea Lords Cost $12.10 IngredientsSalad▢ 2 packed cups rotisserie chicken, finely diced▢ ½ cup pecans, finely diced (Note 1)▢ ⅓ cup dried cranberries▢ ½ cup thinly sliced celery▢ Optional: ⅓ cup green onions, thinly slicedDressing▢ ⅓ cup full fat mayonnaise (we love Best Foods)▢ 3 tablespoons sour cream▢ 1½ tablespoons each: honey and apple cider vinegar▢ 1½ teaspoons each: Dijon mustard and fresh lemon juice▢ 1½ teaspoons fresh rosemary, finely minced▢ Salt & pepper, to taste▢ For serving: bread, lettuce, avocado, crackers -- whatever you like! InstructionsOPTIONAL: TOAST PECANS: See Note 1.DRESSING: Whisk dressing ingredients together in a small bowl until smooth. Season to taste (I add ¼t sp salt and ⅛ tsp pepper). SALAD: Combine the salad ingredients in a large bowl. Scrape every bit of dressing on top and toss well. Taste and adjust to personal preference. SERVE: Enjoy! Serve as sandwiches, in lettuce wraps, with crackers, etc. Recipe NotesNote 1: Pecans: 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 FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
