Cranberry Chicken Salad
Cranberry Chicken Salad is a delightful blend of tender chicken, tangy cranberries, crunchy nuts, and fresh greens, all brought together with a creamy dressing. This refreshing salad is perfect for picnics, potlucks, or a cozy dinner at home. With its vibrant colors and delicious flavors, it’s sure to impress at any gathering. Easy to prepare and highly customizable, this dish captures the essence of summer in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup dried cranberries
- 1 cup fresh celery, diced
- ½ medium red onion, thinly sliced
- ½ cup slivered almonds or pecans
- ½ cup Greek yogurt or mayonnaise
- 2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the chicken by boiling or grilling until fully cooked (165°F), about 10-15 minutes. Cool and chop into bite-sized pieces.
- In a bowl, mix Greek yogurt (or mayo), Dijon mustard, salt, and pepper until smooth.
- Add chopped celery and sliced red onion to the dressing; stir to combine.
- Fold in cranberries and slivered almonds or pecans.
- Toss in the chopped chicken until evenly coated. Adjust seasoning as needed.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 17g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Substitute dried cranberries with raisins for a different flavor. Add lemon zest for a citrusy twist or avocado for creaminess. Store leftovers in an airtight container in the fridge for up to three days.