I’ve been grabbing a rotisserie chicken whenever they’re on sale. Love them for quick meals, especially in the summer when I don’t want to heat up the kitchen. At about 4-5 lbs, I can use them for several meals. And the final leftovers make a great broth.
I used to make a Sonoma Chicken Salad (recipe here), and while it’s very good, I’ve gravitated toward a simpler mayonnaise-based chicken salad. This quick and simple salad is a great use for some of that rotisserie chicken.
Pecan-Cranberry Chicken Salad
- 2 cups diced chicken
- 1/4 cup mayonnaise
- 1/2 cup whole cranberry sauce
- 1/2 cup coarsely chopped pecans (or walnuts)
- salt and pepper to taste
Combine thoroughly. You can add celery or onion if desired.
Serve on sliced rolls or croissants, or my favorite, lettuce leaves.
BTW, I never have photos of this because the cranberries turn it all pink, and it does not photograph well. But trust me, it tastes great.