There are only about a million different variations on chicken salad and we all have our favorite. I don’t particularly care for fruit – dried or otherwise – in mine, and I like a lot of texture. I also love to roast chicken (versus poaching it) to keep it really moist and pull it to catch more of the delicious dressing. This would be amazing on greens, toast, a classic sandwich or my favorite chicken salad accompaniment; a buttery croissant. This chicken salad is really fresh and a good excuse to try just one more chicken salad recipe! 

• 2 bone-in chicken breasts, roasted, cooled, shredded
• 2 chicken legs, roasted, cooled, shredded
• 1 cup celery, diced 
• 1 cup pecans, coarsely chopped
• ½ cup chives, minced
• ½ cup parsley, finely chopped
• 1 T champagne vinegar
• 1 lemon, juiced
• 1 T honey
• 1 T dijon
• ½ cup mayo (Duke’s)
• Kosher salt to taste

Combine all ingredients in a large bowl and season to taste. Refrigerate until chilled. Serve however desired.

Enjoy!

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• roasted honey pecan chicken salad
• recipes
• roasted chicken
• celery
• pecans
• chives
• parsley
• champagne vinegar
• lemon
• honey
• dijon
• mayo
• Duke's
• chicken salad