Chicken Salad Recipe with Cranberries & Pecans
Occasionally I love to roast chickens. No, not by insulting them with bad jokes about their looks, BUT actually taking the time to oven-roast a chicken. Some of you may remember my roasted chicken post from back in September. I created this chicken salad recipe with leftovers from that bird. Feel free to use rotisserie chicken if that works better for you.
This chicken salad is great for fall with its inclusion of cranberries and pecans. Fruit and nuts have been making their way into chicken salad for years, and I couldn’t agree more with that movement. I really like the chicken salad from Whole Foods with its pecans and red grapes. Delish! Feel free to substitute other nuts or fruit in this salad if your preferences differ. I know dried cherries would sub great in this recipe.
In regards to which parts of the chicken make the best salad, I recommend using a mix of white and dark meat. The dark meat (from the thighs and legs) is the most flavorful part, but the light meat (breasts, wings and tenderloin) makes up a large part of the chickens we buy these days. Did you know that chickens are actually bread for bigger breasts? Sad but true. I love the dark meat best. Give me a thigh over a breast piece any day!
I tried to keep this recipe as simple as possible because I’m of the school that simple is better with these types of composed salads. The chicken makes a great base, and the mayo and mustard are good binders. The cranberries, pecans and green onions are the proverbial icing on the cake!
Now that you’re hungry, on to the recipe!
Chicken Salad Sandwich Recipe
This quick and easy chicken salad recipe is a perfect use for left over roasted chicken. The addition of cranberries and pecans makes it a special fall treat.
- 1 1/2 cups chopped leftover roasted chicken or rotisserie chicken
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup thinly sliced green onions
- 8 slices of bread
- Combine all ingredients (except the bread) in a mixing bowl. Stir well.
- Toast two slices of bread per sandwich. Top with 1/2 cup of chicken salad.
- Cut in half on a bias and serve.