Cranberry Chicken Pecan Salad
Creamy cranberry chicken salad with pecans, green onions, and a little ground pepper to make the flavors pop, Ready in under 30 minutes!
Servings: 12
Calories: 309kcal
Ingredients
- ¾ cup dried cranberries
- 1 cup hot tap water 240 mL
- 4 cups chopped chicken 520 g or 3 (12.5 oz) cans
- 4 oz cream cheese, softened
- ½ cup sour cream 128 g
- ½ cup green onions, chopped 42 g
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 cup chopped pecans 122 g
- 6 large croissants
- 6 lettuce leaves to serve
Instructions
- In a small bowl, combine hot water and cranberries to soak for 5-10 minutes, then drain well.
- Soften the cream cheese using the microwave or hot water (if it's unopened). Combine the chopped chicken, sour cream, and cream cheese and mix well.
- Add in the softened cranberries, green onions, pepper, salt, and chopped pecans.
- Assemble the sandwiches: slice croissants lengthwise and scoop chicken salad onto the bottom half of each croissant.
- Top with a piece of lettuce and the top half of the croissant.
- Serve sliced in half (serves 12) or whole (serves 6). Enjoy!
Notes
4 cups of chopped rotisserie chicken equals about 3 (12.5 oz) cans of chicken drained.
Tips:
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- Pre-soak your cranberries in hot water or juice so that they're nice and soft in the chicken salad.
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- Make sure your cream cheese is softened! It makes it so much easier to mix into the chicken.
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- You may need to add a little water or milk to your chicken salad depending on if you use rotisserie chicken, shredded pre cooked chicken, or canned chicken. Rotisserie chicken tends to be a little more dry and might need a little more help.
Nutrition
Calories: 309kcal | Carbohydrates: 22g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 256mg | Potassium: 309mg | Fiber: 2g | Sugar: 10g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
