Nani's Favorite Rosemary Chicken Salad
This fresh and herby chicken salad is a perfect mix of tender meat, tart cranberries, and crunchy pecans.
recipesbynani.comThere is something so special about a good chicken salad for lunch. This version has a lovely woody aroma from the fresh rosemary, and it really stands out from the usual store bought options.
My secret to the best flavor is letting the chicken chill for at least an hour before you serve it. This gives the herbs plenty of time to infuse the dressing, which makes every single bite taste delicious.
🧺 Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon fresh rosemary, finely minced
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
👩🍳Instructions
- 1
Place your shredded or diced cooked chicken into a large mixing bowl.
- 2
In a small separate bowl, stir together the mayonnaise, lemon juice, minced fresh rosemary, and garlic powder until smooth.
- 3
Pour the dressing over the chicken and stir well to coat every piece.
- 4
Gently fold in the dried cranberries and the chopped pecans.
- 5
Taste the salad and add a pinch of salt and black pepper until it tastes just right to you.
- 6
Cover the bowl and keep it in the fridge for at least one hour before serving.
💡 Tips
Serve this salad on a toasted croissant or inside a crisp lettuce leaf for a nice crunch. Keep leftovers in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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