Chicken Salad with Craisins and Pecans
Chicken Salad with Craisins and Pecans is sweet, savory, and creamy, with a delicious crunch. Using a store-bought rotisserie chicken makes this recipe quick and easy.
Ingredients
Dressing
- ½ cup (4 ounces, 113 grams) mayonnaise
- 1 teaspoon (0.18 ounces, 5 grams) Dijon mustard
- 1 teaspoon (0.18 ounces, 5 grams) fresh lemon juice
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Chicken Salad
- 2 cups (8 ounces, 227 grams) Shredded rotisserie chicken, trimmed to 1-inch pieces (See Tip 1)
- ⅓ cup (2 ounces, 57 grams) Craisins (See Tip 2)
- ⅓ cup (1.4 ounces, 40 grams) chopped celery (1 stalk)
- ¼ cup (1 ounce, 28 grams) chopped pecans, toasted (See Tip 3)
- Dressing from above
Instructions
Dressing
- Whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Set aside.
Chicken Salad
- Place chicken, Craisins, celery, and pecans in a medium to large bowl. Add the dressing; stir gently to combine.
- Cover and chill for at least 30 minutes.
- Serve on split mini croissants or slider buns.
- Yield: 12 servings (See Tips 4 and 5)
Video
Tips/Notes
- I used just the white meat from the rotisserie chicken, but both the white and dark meat can be used in this recipe. If desired, you can cook your own chicken and shred it.
- For a delicious variation, substitute chopped grapes for the Craisins.
- Toast the pecan pieces in a preheated oven at 350°F for 8 minutes. Watch carefully to make sure the pecans don't burn.
- This recipe can be easily doubled.
- Cover and refrigerate the chicken salad for up to three days.
Nutrition
Calories: 123kcalCarbohydrates: 3gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 25mgSodium: 194mgPotassium: 90mgFiber: 0.5gSugar: 3gVitamin A: 25IUVitamin C: 0.3mgCalcium: 7mgIron: 0.2mg
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