Cranberry and Pecan Chicken Salad

This is my all time favorite chicken salad recipe because it has a very light dressing. This is a great go to for girls get togethers or for hosting showers. I like to serve this on a croissant or for a party on mini croissants as finger sandwiches. It is also great over a bed of butter lettuce.

Cranberry and Pecan Chicken Salad

April 1, 2017

Servings: 4

Difficulty: Easy

Print This

By: cowtowncook

Ingredients

• Dressing:
• 1/3 Cup of Mayonnaise
• 2 Tablespoons Apple Cider Vinegar
• 1 Teaspoon Dijon Mustard
• 1 Tablespoon Sugar
• 1/4 Teaspoon Salt
• Salad:
• One Rotisserie Chicken Shredded or Diced
• 3/4 Cup Dried Cranberries
• 3 Ribs Celery, Diced
• 1 Cup Pecans, Coarsely Chopped

Directions

• Step 1 Whisk together mayonnaise, vinegar, sugar, mustard and salt. Refrigerate.
• Step 2 Place chicken, cranberries, and celery in a medium sized serving bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
• Step 3 Just before serving add pecans and toss gently.

** I have made shortcuts to this recipe by using the mayonnaise and rotisserie chicken.

For the dressing: If you want to make from scratch you can substitute the mayo with 2 large eggs yolks and mix together with other ingredients in a food processor and slowly add in 3/4 cup vegetable oil.

For the chicken: If you prefer to cook the chicken at home I recommend poaching it.