Chicken Salad Recipe

5 from 10 votes

This Chicken Salad Recipe is perfect for lunch, on-the-go, or hosting—an easy, make-ahead meal that gets even better with time!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: American

Keyword: chicken salad, chicken salad recipe

Servings: servings

Author: Chelsea Lords

Cost: $12.10

Equipment

Large bowl

Ingredients

Salad

2 cups prepared rotisserie chicken diced
1/2 cup pecans coarsely chopped, see note 1
1/3 cup dried cranberries or try cherry-infused cranberries!
2 stalks celery thinly sliced, 1/2 cup
1/4 cup mayo Hellman’s/Best Foods
2 tablespoons sour cream light works!
1 tablespoon honey
1-1/2 teaspoons Dijon-style mustard
1-1/2 teaspoons poppy seeds optional
1 teaspoon lemon juice
Salt and pepper to taste

Enjoy With

croissants or other sandwich rolls; add some lettuce for a sandwich
Thinly sliced apples
Celery
Crackers like Wheat Thins!

US - Metric

Instructions

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.
In a large bowl, combine all ingredients listed under “Salad.” Season to taste. I start with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently until everything is well coated. Taste and adjust the seasoning if needed.
Dish it up with your choice of sides—great on a croissant with lettuce or served with apples, celery sticks, and crackers. Enjoy!

Video

Notes

Note 1: 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!

Nutrition Note: Nutritional information is for Chicken Salad without bread or tossed salad.

Storage: Put any 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!

Nutrition