Cranberry Almond Chicken Salad
This creamy, crunchy, and sweet Cranberry Almond Chicken Salad blends tender chicken with tangy cranberries and toasted almonds in a light Greek yogurt dressing. It’s a high-protein, wholesome meal perfect for wraps, bowls, or straight from the fridge.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups cooked chicken breast diced
- 0.5 cup dried cranberries
- 0.25 cup sliced almonds toasted
- 0.5 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 0.5 cup celery finely chopped
- 2 green onions thinly sliced
- salt and black pepper to taste
Optional Garnish
- 1 tbsp fresh parsley or dill chopped
Instructions
- Cook and dice the chicken if not already done. Let it cool completely.
- In a dry skillet over medium heat, toast the sliced almonds for 2–3 minutes until golden and fragrant. Set aside to cool.
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and black pepper until smooth.
- In a large bowl, combine diced chicken, dried cranberries, celery, green onions, and toasted almonds. Pour the dressing over and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and cranberries to plump.
- Garnish with chopped parsley or a few extra almonds before serving. Enjoy in a sandwich, wrap, or over greens.
Notes
To make dairy-free, use a plant-based yogurt and mayonnaise. This salad is perfect for make-ahead lunches and also freezes well without the dressing.
Nutrition
Calories: 360kcalCarbohydrates: 14gProtein: 32gFat: 20gSaturated Fat: 3gCholesterol: 65mgSodium: 420mgPotassium: 520mgFiber: 2gSugar: 8gVitamin A: 150IUVitamin C: 3mgCalcium: 80mgIron: 1.3mg
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