Sweet, Savory & Smoky Chicken Salad

The Chicken Salad Recipe I’ve Made for 15 Years

I got this chicken salad recipe about 12 to 15 years ago from a dear friend — her name was Wendy, and she’s no longer with us. But she was such a bright light in this world. I was going to have some ladies over for lunch, and I wanted to serve a beautiful salad plate. I asked Wendy for a special chicken salad recipe, and she sent me this one from far away.

I thought, “that sounds interesting — it’s different from anything I’ve ever made.” And once I put it all together, I was sold.

None of the ingredients are particularly unusual on their own. Other recipes use cranberries. Other recipes use green onions. But when you bring all of these seasonings and ingredients together in this particular combination — sweet, savory, smoky — it’s really something special. Wendy, this one’s in honor of you.

Sweet, Savory & Smoky Chicken Salad

Prep Time: 15 minutes (plus 5–7 minutes to toast pecans) Servings: 6–8

Ingredients

• 4 cups rotisserie chicken, shredded
• 1 cup pecans, chopped and toasted
• 1 cup dried cranberries
• 1 cup mayonnaise
• 2 green onions, chopped
• 1 tsp salt
• 1 tsp smoked paprika
• ¾ tsp ground thyme
• ¾ tsp rosemary leaves, broken up
• ¼ tsp black pepper
• ¼ tsp garlic powder

Instructions

1. Toast the pecans. Chop the pecans (not too fine — leave some texture). Spread them on a baking sheet and toast at 350°F for 5 to 7 minutes. This brings out that extra flavor and makes such a difference — don’t skip this step. Let them cool a few minutes before adding to the salad.
2. Shred the chicken. Pull the rotisserie chicken off the bone and place it in a stand mixer with the whisk attachment. Turn it on and let it break up the chicken. This goes fast — stand there and watch it until it reaches the texture you want. If you want a finer salad, let it go a bit longer. You can also chop by hand if you prefer. Measure out 4 cups.
3. Chop the green onions. Slice up 2 green onions and set aside.
4. Combine. In a large bowl, add the chicken, toasted pecans, dried cranberries, mayonnaise, salt, smoked paprika, ground thyme, rosemary, black pepper, garlic powder, and green onions.
5. Stir it all together. At first it may look like there’s not enough mayonnaise, but keep stirring — it’s exactly the right amount. You want everything evenly coated and the seasonings, cranberries, and pecans distributed throughout.
6. Taste and serve. This salad is delicious right away, but it’s even better after a couple of hours in the fridge when the flavors have had time to come together.

Tips

• The rosemary leaves should be broken up — run your knife through them or crush them lightly with the back of your knife so they don’t feel like twigs.
• If you shred the chicken in the mixer while it’s still warm, it breaks up much faster.
• Serve this on croissants, lettuce leaves, over greens, or with crackers for a beautiful lunch plate.

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Frequently Asked Questions

Can I use canned chicken instead of rotisserie? You can, but rotisserie chicken really does give you the best flavor and texture. If you use canned, drain it well and break it up gently with a fork.

Can I make this chicken salad ahead of time? Yes — it actually gets better after a few hours or overnight in the fridge. It’ll keep well for 3 days.

Can I substitute walnuts or almonds for pecans? Yes, walnuts are the closest swap in flavor. Toasted almonds work too, though the flavor will be a little different. Just toast whatever nut you use — it really does make a difference.

What can I serve chicken salad with? It’s beautiful on a croissant or soft roll, on a bed of lettuce, stuffed into a tomato or avocado, or served with crackers for an appetizer. It also pairs wonderfully with a cucumber salad and a fruit salad for a complete lunch plate.

Can I skip the smoked paprika? You can substitute regular paprika, but the smoked version is what gives this chicken salad its unique flavor. If at all possible, use smoked paprika — it’s worth buying a jar just for this recipe.

How much chicken do I need to buy? A standard rotisserie chicken typically yields about 3½–4 cups of shredded meat, which is just right for this recipe.

Is this chicken salad gluten-free? Yes — all the ingredients listed are naturally gluten-free. Just double-check your mayonnaise and dried cranberries for any hidden ingredients if you’re cooking for someone with celiac disease.

Can I use Miracle Whip instead of mayonnaise? You can, but it will change the flavor noticeably — Miracle Whip is sweeter and tangier than mayo. Since this recipe already has the cranberries for sweetness, I’d stick with regular mayonnaise.

Can I reduce the mayonnaise for a lighter salad? You could use ¾ cup instead of 1 cup, but I’d caution against going lower than that. You can also swap half the mayo for plain Greek yogurt for a lighter, tangier version.

What’s the best way to chop the chicken? A stand mixer with the whisk attachment is the fastest, easiest method — it breaks up the chicken into a nice fine texture in under a minute. If you don’t have one, you can chop it by hand with a sharp knife or pulse it in a food processor (just be careful not to over-process into a paste).

Can I freeze chicken salad? I don’t recommend it. Mayonnaise-based salads don’t freeze well — they separate and get watery when thawed. This one is best enjoyed within 3 days of making it.

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Thanks for joining us at Mary Katherine’s Table! If you make this chicken salad, we’d love to hear how it turned out. And remember — go out today and find somebody who needs a little bit of kindness, and give them some of yours.

💌 From Your Kitchen to Ours One of my favorite things about this channel is hearing from you. From time to time, we feature viewer-submitted recipes — the tried-and-true dishes you’ve cooked for years and love to share. If you have a favorite family recipe you think belongs at Mary Katherine’s Table, I’d love to see it. Your recipe may be featured in a future From Your Kitchen to Ours video! 👉 Submit your recipe here: marykatherinestable.com/recipe-submission-form