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
Rosemary Chicken Salad
This Rosemary Chicken Salad is a fresh twist on the classic, with sweet cranberries, crunchy pecans, and a rosemary-infused dressing that ties it all together.
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.
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.
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! 🙂