Ingredients
Scale
- 2 cups rotisserie chicken, diced
- 1/2 cup pecans, coarsely chopped
- 1/3 cup dried cranberries
- 2 stalks celery, thinly sliced (about 1/2 cup)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon honey
- 1 1/2 teaspoons Dijon-style mustard
- 1 1/2 teaspoons poppy seeds (optional)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Optional: Toast pecans in a dry skillet over medium heat until fragrant, stirring often. Let cool and chop.
- In a large bowl, combine all salad ingredients.
- Season with salt and pepper, starting with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Stir gently until everything is evenly coated.
- Taste and adjust seasoning as needed.
- Serve on croissants with lettuce, or alongside apples, celery, and crackers.
Notes
- Pecans can be swapped with almonds, pistachios, or walnuts.
- Honey-roasted pecans can be used without toasting.
- Store leftovers in an airtight container in the fridge for 3–5 days.
- Nutritional information is calculated without bread or salad greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American