Quick & Easy Left Over Chicken Salad
This is intended to be a quick weeknight meal to use up left over chicken. Prep time was 10 mins, total time 15 mins unless chilled then 55 mins.
Equipment
- Large bowl
- Measuring cups
- Measuring spoons
Ingredients
- 2 chicken breasts cooked and chopped
- 2 cup dried cranberries
- 1 cup Mayonnaise
- 1 cup 2 stalks celery, diced
- ¾ cup pecans
- 2 tbsp honey mustard
- 2 tsp apple cider vinegar
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
Instructions
- Chop up the chicken and celery.
- You can use leftover rotisserie chicken for this process as well.
- Add all ingredients to a bowl and mix well.
- Cover with plastic wrap and chill for 45 minutes. (optional)
- Best if served chilled
Video
Notes
You can substitute grapes for the dried cranberries.
You can substitute walnuts or almonds for the pecans.
I used Dukes Real Mayonnaise for this recipe, if a non-full fat mayo is used, the results will vary and seasonings may need to be adjusted.
You can substitute walnuts or almonds for the pecans.
I used Dukes Real Mayonnaise for this recipe, if a non-full fat mayo is used, the results will vary and seasonings may need to be adjusted.
Tried this recipe?Let us know how it was!