Southern Honey-Chicken Salad

Total Time
20mins
Prep 20 mins
Cook 0 mins

This is the best chicken salad I've ever made. It's a little fancier than my 'regular' chicken salad, and it's a nice presentation with whole grain crackers (like the Kashi crackers) or put a scoop on a large spinach leaf. Great for a brunch event. The different textures of the ingredients and the sweet "dressing" make a great combination. I found this recipe in The 2006 Southern Living Annual Recipes collection, hence the "Southern" name. Enjoy!

Ingredients Nutrition

Directions

  1. NOTE: For the chicken, I use 4 boneless, skinless chicken breasts, baked. You can also use a rotissiere chicken or left-over baked chicken.
  2. Toast the pecans lightly in a dry frying pan over medium-low heat or in a 350 degree oven for about 15 minutes. Set aside.
  3. Combine first 4 ingredients (chicken, celery, cranberries, and pecans).
  4. Whisk together mayonnaise and next 3 ingredients until mixed.
  5. Add to chicken mixture, stirring gently until combined.
  6. Garnish with additional pecans, if desired.
  7. Chill 1-2 hours before serving with crackers or on individual salad greens.

Reviews

(4)
Most Helpful

I totally loved this chicken salad. I would classify it as a gourmet chicken salad because of the sweet dried cranberries and the pecans. I made it once with regular mayonnaise and another time with the light mayonnaise. I thought the regular mayonnaise tasted better.

Marie Nixon August 05, 2008

I also own the 2006 Southern Living Annual Recipe Book and found this there. Made it this week for a "Salad Supper" that we did for guests. Husband really enjoyed it, and he is picky about chicken salad. I did use full fat mayo, as the book doesn't specify light mayo. So I'm not sure how that would affect the taste, but I guess that's up to you. I think if I were going to "lighten it up" I would do half full fat mayo and half fat free yogurt or sour cream. I served this as a choice of mini sandwiches (served on whole wheat dinner rolls) or as is. We had it alongside of shrimp salad, green salad, raw veggie dippers, a variety of dressing/dips, cornbread muffins, and a nut bowl.

berry271 January 04, 2013

Made for Safari supper potluck tag, 2009. This is a very nice and "light" tasting chicken salad. I liked the addition of cranberries. I added a lot more pepper simply because we like it that way. I also added some crumbled blue cheese, and it set of the sweet and salty aspects of the cranberries, honey, and blue cheese. Very nice!

pamela t. January 09, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a