Rosemary Chicken Salad

5 from 2 votes

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.

Prep Time20

Total Time20

Course: Dinner, Lunch, Sandwich

Cuisine: American, Healthy

Keyword: Rosemary Chicken Salad

Servings: sandwiches

Author: Chelsea Lords

Cost: $12.10

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

US - Metric

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.

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.

Note 2: Serving suggestions: bread, lettuce, avocado, crackers—whatever you like!

Storage: Keep in an airtight container in the fridge for 3–5 days. I wouldn’t recommend freezing.

Nutrition