Cranberry chicken salad is a tasty twist on a classic, combining shredded or cubed chicken with dried cranberries, crunchy celery, and almonds or walnuts for a delightful contrast of flavors and textures. This creamy, tangy salad is perfect for meal prep, potlucks, or a refreshing weekday lunch. Serve it in sandwiches, wraps, or over a bed of lettuce for a versatile and satisfying meal.
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Spoon or spatula for mixing
Ingredients:
- 2 cups cooked chicken, shredded or cubed (use rotisserie chicken for convenience)
- ½ cup dried cranberries
- ¼ cup finely chopped celery
- ¼ cup chopped almonds or walnuts (optional)
- ⅓ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions:
- Prep the Ingredients
Shred or chop the cooked chicken and finely chop the celery and nuts if using. - Make the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, honey, salt, and pepper. Stir well until smooth and creamy. - Combine Everything
Add the chicken, cranberries, celery, and nuts to the bowl with the dressing. Stir until everything is evenly coated and combined. - Season and Garnish
Taste and adjust the seasoning with additional salt, pepper, or honey as desired. Garnish with fresh parsley or chives if desired. - Serve and Enjoy
Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld. Enjoy it as a sandwich, in a wrap, or on top of a salad.
Presentation Ideas:
- Serve in lettuce cups for a light, gluten-free option.
- Pile onto a croissant or thick slices of rustic bread for a hearty sandwich.
- Arrange over mixed greens and sprinkle with extra cranberries and nuts for a beautiful salad.
Tips:
- For extra flavor, add a squeeze of lemon juice to the dressing.
- Substitute Greek yogurt for a lighter, tangy dressing, or mix yogurt with mayonnaise for a balanced flavor.
- Add diced apple or grapes for extra sweetness and crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days.
This cranberry chicken salad is a deliciously balanced mix of savory and sweet with a satisfying crunch. With its versatility and easy preparation, it’s perfect for quick lunches or serving at gatherings. Enjoy it as a sandwich filling, wrap, or refreshing salad topper—this recipe is sure to become a favorite in your meal rotation!
Cranberry Chicken Salad Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Spoon or spatula for mixing
Ingredients
- 2 cups cooked chicken shredded or cubed (use rotisserie chicken for convenience)
- ½ cup dried cranberries
- ¼ cup finely chopped celery
- ¼ cup chopped almonds or walnuts optional
- ⅓ cup mayonnaise or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- Prep the Ingredients
- Shred or chop the cooked chicken and finely chop the celery and nuts if using.
- Make the Dressing
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, honey, salt, and pepper. Stir well until smooth and creamy.
- Combine Everything
- Add the chicken, cranberries, celery, and nuts to the bowl with the dressing. Stir until everything is evenly coated and combined.
- Season and Garnish
- Taste and adjust the seasoning with additional salt, pepper, or honey as desired. Garnish with fresh parsley or chives if desired.
- Serve and Enjoy
- Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld. Enjoy it as a sandwich, in a wrap, or on top of a salad.
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