Description
This Cranberry and Pecan Chicken Salad is so delicious and super easy to make! It's ready in just 15 minutes, with minimal ingredients, and is amazing over greens, bread and croissants. The recipe uses a store-bought rotisserie chicken to save on time!
Ingredients
Scale
- 1 rotisserie chicken, skin removed, then meat diced small
- 1/2 cup pecans, whole or roughly chopped (not chips, which are too small)
- 1/2 cup yellow onion, diced fine
- 2 celery stalks, diced fine
- 1/2 cup dried cranberries
- 1 tablespoon fresh parsley, minced
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Remove the skin from the rotisserie chicken. Carefully hand pull the meat from the bones, and dice the chicken into smaller pieces. Set aside.
- Into a stainless steel skillet over medium high heat on the stovetop, add in the chopped pecans. Cook for 2-4 minutes until toasted, stirring frequently. As soon as the pecans start to brown and smell fragrant, remove to a plate.
- Place the pecans on a cutting board and give them a rough chop.
- Into a large bowl, add in the diced chicken, toasted pecans, onion, celery, parsley, cranberries, mayonnaise, dijon mustard, lemon juice and salt and pepper.
- Stir to combine, then refrigerate for 30 minutes before serving.
- Serve and enjoy!
Notes
- When working with the rotisserie chicken, remove the skin and make sure to remove all the bones from the meat before chopping.
- Watch the pecans while toasting and remove from pan as soon as they are toasted. They can burn really quickly.
- Prep Time: 10 minutes
- Fridge Cooling: 30 Minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: stovetop
- Cuisine: American