Description
A delicious and easy-to-make Cranberry Pecan Chicken Salad featuring shredded rotisserie chicken, crunchy celery, toasted pecans, and sweet dried cranberries, all tossed in a creamy, flavorful paprika mayonnaise dressing. Perfect for sandwiches, salads, or served with crackers.
Ingredients
Chicken Salad
- 3 cups rotisserie chicken (shredded or chopped)
- 1 cup celery (chopped)
- 1 cup chopped pecans
- 1/2 cup sweetened dried cranberries (or craisins)
- 1/2 cup chopped green onions
Dressing
- 1 cup mayonnaise
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Prepare the dressing: In a small bowl, mix together the mayonnaise, paprika, garlic powder, and onion powder until thoroughly combined to create a flavorful dressing.
- Combine salad ingredients: In a large bowl, add the shredded chicken, chopped celery, pecans, dried cranberries, and green onions. Pour the prepared mayonnaise mixture over and stir well to evenly coat all the ingredients.
- Chill the salad: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
- Optional toasted pecans: For added flavor, toast the pecans before adding them. Heat a skillet over medium heat, add the pecans and stir regularly for 4-6 minutes or until they darken slightly and emit a nutty aroma. Then add them to the salad mix.
- Serve: Enjoy the chicken salad on a bed of salad greens, as a sandwich filling, or paired with crackers for a delightful snack or light meal.
Notes
- Toasting the pecans enhances their flavor and adds a crunchier texture.
- You can substitute Greek yogurt for mayonnaise for a lighter version, adjusting seasoning to taste.
- Use fresh rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the amount of dried cranberries if you prefer a less sweet salad.
- For a gluten-free option, ensure mayonnaise and other ingredients are certified gluten-free.
