Description
A bright chicken salad featuring tangy lemon, aromatic dill, and toasted pecans. Perfect for summer picnics or quick meals with a balance of fresh crunch and creamy texture. Made with rotisserie chicken for convenience or poached chicken for customization.
Ingredients
Rotisserie chicken (3 cups shredded or diced)
Celery (1 cup finely diced)
Red onion (½ cup finely diced)
Mayonnaise (¾ cup, olive oil-based)
Dijon mustard (2 tsp)
Lemon juice (2 tbsp)
Fresh dill (2 tbsp chopped)
Garlic (1 clove, minced)
Salt (1 tsp)
Black pepper (½ tsp)
Dried cranberries (½ cup)
Pecans (1 cup chopped, toasted)
Chipotle powder (1 tsp)
Smoked paprika (½ tsp, for serving)
Instructions
Shred chicken and toss with chopped celery and onions in a large bowl
Toast pecans in a 350°F oven for 3-4 minutes or until fragrant
Chop fresh dill and mince garlic using a microplane grater
Combine mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper in a jar
Whisk dressing to smooth consistency and pour over chicken mixture
Stir thoroughly to blend; add dried cranberries
Add toasted pecans and chipotle powder for smoky depth
Chill in covered container 30-60 minutes to firm dressing
Spoon onto lettuce leaves or crusty bread
Top with additional pecans and a light dusting of smoked paprika
Notes
Substitute poached chicken breast for rotisserie chicken
Chopped cucumber may replace celery
Use green onions instead of red onion
Chili powder or cumin may substitute for chipotle powder
Dressing firms up when chilled, enhancing texture
Store in airtight container up to 2 days
- Prep Time: 30
- Cook Time: 20
- Category: DINNER
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg