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cape cod chicken salad

Simple and Quick Cape Cod Chicken Salad

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 8

Equipment

  • Large Pot
  • Stovetop
  • Colander
  • Two forks
  • Large Bowl
  • Whisk
  • Spatula
  • Cutting board and knife

Ingredients
  

  • 4 skin-on
  • 4 teaspoons olive oil
  • 4 teaspoons chicken rub seasoning
  • ½ cup chopped pecans
  • 1 Package Craisins 1/2 chopped fine.
  • 2 celery ribs very finely minced
  • 1 large scallion very finely minced
  • 1 ⅓ cup mayonnaise
  • ⅓ cup honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 325°F. Rub chicken breasts with oil and seasoning. Place on a baking sheet and roast for 45-55 minutes until the internal temperature reaches 160°F. Let cool completely on the baking sheet.
  • While the chicken is roasting, prepare the pecans. Place chopped pecans in a dry skillet over medium-high heat. Toss frequently for 2-5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
  • Once chicken breasts have cooled, use two forks to shred the chicken into bite-sized pieces. Discard any bones or skin.
  • While the chicken is cooling, mince the celery and slice the scallions. Place in a bowl along with craisins.
  • In a large bowl, mix the shredded chicken, toasted pecans, craisins, celery, and scallions until combined.
  • In a small bowl, whisk together mayonnaise, honey, vinegar, salt and pepper.
  • Pour dressing over the chicken mixture. Gently fold them together until everything is fully coated.
  • Refrigerate cape cod chicken salad for 30 minutes before serving to allow flavors to develop. Enjoy on bread, stuffed in tomatoes, or on top of leafy greens for a taste of New England.