Cranberry Pecan Chicken Salad
Cranberry Pecan Chicken Salad
Ingredients
For the Chicken Salad
- 3 cups cooked chicken, shredded or finely chopped (from a rotisserie chicken or cooked chicken breasts)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/2 cup celery, diced
- 1/4 cup green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
For the Creamy Maple Dijon Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 4 slices focaccia bread
- 4 leaves green leaf lettuce
Instructions
- 1
In a large mixing bowl, combine the shredded or chopped cooked chicken, dried cranberries, toasted and chopped pecans, diced celery, sliced green onions, and chopped fresh parsley. Set aside.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, salt, and black pepper until smooth and well combined.
⏱️ 3 min
- 3
Pour the prepared creamy maple Dijon dressing over the chicken mixture in the large bowl. Gently fold all ingredients together until the chicken and other components are evenly coated with the dressing.
⏱️ 5 min
- 4
To assemble the sandwiches, place a piece of focaccia bread on a clean surface. Layer with a green leaf lettuce, then spoon a generous portion of the cranberry pecan chicken salad on top. Cover with another piece of focaccia bread.
⏱️ 5 min
- 5
Carefully slice each assembled sandwich in half and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Pecan Chicken Salad
Ingredients
For the Chicken Salad
- 3 cups cooked chicken, shredded or finely chopped (from a rotisserie chicken or cooked chicken breasts)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/2 cup celery, diced
- 1/4 cup green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
For the Creamy Maple Dijon Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 4 slices focaccia bread
- 4 leaves green leaf lettuce
Instructions
- 1
In a large mixing bowl, combine the shredded or chopped cooked chicken, dried cranberries, toasted and chopped pecans, diced celery, sliced green onions, and chopped fresh parsley. Set aside.
⏱️ 5 min - 2
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, salt, and black pepper until smooth and well combined.
⏱️ 3 min - 3
Pour the prepared creamy maple Dijon dressing over the chicken mixture in the large bowl. Gently fold all ingredients together until the chicken and other components are evenly coated with the dressing.
⏱️ 5 min - 4
To assemble the sandwiches, place a piece of focaccia bread on a clean surface. Layer with a green leaf lettuce, then spoon a generous portion of the cranberry pecan chicken salad on top. Cover with another piece of focaccia bread.
⏱️ 5 min - 5
Carefully slice each assembled sandwich in half and serve immediately.
⏱️ 2 min