Cranberry and Pecan Chicken Salad

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
: 4
: Easy

By:

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.



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