This Cranberry Chicken Salad with Pecans recipe is so creamy and filled with cranberries, celery, toasted pecans, orange zest, and poppy seeds. Serve it on croissants, rolls, as a wrap, or on a bed of lettuce.
Course Main Dish
Cuisine American
Keyword chicken, Christmas
Prep Time 30 minutesminutes
Cook Time 8 minutesminutes
Chill Time 1 hourhour30 minutesminutes
Total Time 2 hourshours8 minutesminutes
Servings 8people
Calories 473kcal
Author Jillian - a Food, Folks and Fun original!
Cost $13.70
Equipment
large skillet
mixing bowls
small pan
Ingredients
212.5 ozcanned chickendrained (I use Costco's house brand, Kirkland)
Place a large non-stick skillet over medium-high heat with olive oil. Drain chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 30 minutes.
In a small bowl mix together cream, mayonnaise, Greek yogurt, poppy seeds, and orange zest until combined. Pour mixture over chicken and season to taste with salt and pepper. Add chopped celery and mix until combined. Cover and refrigerate for at least 1 hour.
In a small pan over medium heat, melt butter. Add nuts and cook until toasted, about 2-3 minutes (they should be a little more than lightly browned and you’ll begin to smell them).
Stir in toasted nuts and dried cranberries just before serving. Serve with split croissants.