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Cranberry pecan chicken salad served in a croissant with apple and celery

Cranberry Pecan Chicken Salad

I mix cooked chicken with crisp apple, dried cranberries, toasted pecans, and a creamy Dijon dressing for an easy lunch.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings: 4 4
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Creamy dressing
  • ½ cup mayonnaise 120 g
  • 1 tablespoon Dijon mustard 15 g
  • 1 tablespoon fresh lemon juice 15 ml
  • ¼ teaspoon kosher salt plus more to taste
  • ⅛ teaspoon black pepper
Chicken salad
  • 3 cups cooked chicken chopped (about 12 ounces / 340 g)
  • ½ cup finely diced celery about 50 g
  • ½ cup finely diced crisp apple about 70 g
  • ⅓ cup dried cranberries about 40 g
  • ⅓ cup chopped pecans about 35 g, toasted
  • 1 tablespoon chopped fresh parsley optional
For serving
  • 4 croissants or sandwich rolls
  • Lettuce leaves optional
  • Extra toasted pecans optional

Method
 

  1. oast the chopped pecans in a dry skillet over medium-low heat for 3 to 4 minutes, stirring often. Transfer them to a plate to cool.
  2. In a large bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
  3. Add the chicken, celery, apple, cranberries, toasted pecans, and parsley, if using. Fold gently until coated.
  4. Cover and chill for 20 minutes, if time allows.
  5. Spoon into croissants or rolls just before serving. Add lettuce leaves if desired.

Notes

I use fully cooled chicken and crisp apples. If I prefer a less creamy salad, I start with a little less mayonnaise and add more as needed. Nutrition is an estimate and does not include bread or optional toppings.
I toast the pecans in a dry skillet and stir constantly; they’re ready as soon as they smell nutty.