Chicken Salad
♥
★☆☆☆☆
Ingredients
- 2 cups rotisserie chicken, diced480 ml rotisserie chicken, diced
- ½ cup pecans, coarsely chopped120 ml pecans, coarsely chopped
- ⅓ cup dried cranberries80 ml dried cranberries
- 2 stalks celery, thinly sliced (½ cup)2 stalks celery, thinly sliced (½ cup)
- ¼ cup mayonnaise (Hellman's/Best Foods)60 ml mayonnaise (Hellman's/Best Foods)
- 2 tablespoons sour cream30 ml sour cream
- 1 tablespoon honey15 ml honey
- 1½ teaspoons Dijon-style mustard8 ml Dijon-style mustard
- 1½ teaspoons poppy seeds (optional)8 ml poppy seeds (optional)
- 1 teaspoon lemon juice5 ml lemon juice
- Salt and pepper to tasteSalt 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 — Sauvignon Blanc — the wine's crisp acidity and herbaceous notes complement the creamy dressing while balancing the sweet dried cranberries and rich pecans