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Cranberry Chicken Salad

The BEST cranberry chicken salad. Perfect dip or sandwich filling!

Course Appetizer, Snack
Cuisine American
Keyword cranberry chicken salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -8 people
Calories 202 kcal
Author Chelsea

Ingredients

  • 2 cups prepared rotisserie chicken, chopped into small pieces
  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/3 cup dried cranberries (cherry infused for an even more delicious chicken salad!)
  • 2 stalks celery, thinly sliced
  • 1/4 cup full fat mayonaise
  • 2 tablespoons sour cream (fat free or light is great!)
  • 1 tablespoon honey
  • 1 and 1/2 teaspoons Dijon mustard
  • 1 and 1/2 teaspoons poppyseeds
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper, to taste

Enjoy With:

  • Croissants or other Sandwich Rolls (add some lettuce for a sandwich)
  • Thinly sliced apples
  • Celery Sticks
  • Crackers

Instructions

  1. To toast the pecans: pour the pecans into an even layer in a small, dry (no need to add oil or anything) skillet over medium-heat and stir them around a bit until they are fragrant, lightly browned, and toasted to your liking. Watch carefully to avoid burning the nuts (they can go from toasted to burned VERY quickly)

  2. In a large bowl, add in the chopped rotisserie chicken, toasted and chopped pecans, dried cranberries, and thinly sliced celery.

  3. Add the mayo, sour cream, honey, Dijon mustard, poppyseeds, lemon juice, and a generous (or to taste) sprinkle of salt + pepper.

  4. Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.) 

  5. Enjoy with crackers, apples, and celery sticks OR layer it on a croissant and add some lettuce. Enjoy immediately.