Chicken Salad

★☆☆☆☆

Prep: 10 mins Cook: 10 mins Serves: 6

Ingredients

2 cups rotisserie chicken, diced
½ cup pecans, coarsely chopped
⅓ cup dried cranberries
2 stalks celery, thinly sliced (½ cup)
¼ cup mayonnaise (Hellman's/Best Foods)
2 tablespoons sour cream
1 tablespoon honey
1½ teaspoons Dijon-style mustard
1½ teaspoons poppy seeds (optional)
1 teaspoon lemon juice
Salt and pepper to taste

Instructions

1. Optional: Place pecans in a dry pan over medium heat. Toast until fragrant, stirring occasionally (keep an eye on them—they can burn fast). Set aside to cool then finely chop.
2. In a large bowl, combine all ingredients listed under "Salad." Season to taste. Start with ¼ teaspoon salt and ⅛ teaspoon pepper. Stir gently until everything is well coated. Taste and adjust the seasoning if needed.
3. Serve with your choice of sides—great on a croissant with lettuce or served with apples, celery sticks, and crackers.

Feel free to swap out the pecans. Sliced almonds, chopped pistachios, or diced walnuts are all tasty options. You can also use honey-roasted pecans and skip the toasting! Storage: Put leftovers in an airtight container and store in the fridge. Eat within 3–5 days. Check for any off smells or colors first—if something seems off, better safe than sorry—toss it! Great served with croissants, sandwich rolls, thinly sliced apples, celery, or crackers like Wheat Thins.

Wine Pairing: Crisp White