Description
Cranberry Chicken Salad is a delightful blend of tender chicken, tangy cranberries, crunchy nuts, and fresh greens, all brought together with a creamy dressing.
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.
Notes
- This salad is perfect for picnics, potlucks, or cozy dinners.
- Highly customizable with your choice of nuts or dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg