Cranberry Chicken Salad
This creamy, sweet-tart Cranberry Chicken Salad combines cooked chicken with chewy cranberries, crunchy celery, and a lemony mayo dressing. It’s quick, family-friendly, and perfect for meal prep.
Ingredients
Core Ingredients
- 2 cups cooked chicken shredded or diced
- 1/2 cup mayonnaise or Greek yogurt for lighter option
- 1/2 cup dried cranberries
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup slivered almonds or pecans toasted for better flavor
- 1 tbsp lemon juice freshly squeezed
- salt and pepper to taste
Instructions
- Shred or dice the cooked chicken into bite-sized pieces.
- In a mixing bowl, combine mayonnaise, lemon juice, salt, and pepper to form the dressing.
- Fold in the celery, onion, dried cranberries, and nuts.
- Add the shredded chicken and mix gently until evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- Serve on bread, in wraps, or over salad greens as desired.
Notes
This salad keeps for up to 3 days in the fridge. Optional additions: diced apple, curry powder, or a blend of mayo and Greek yogurt. Great for wraps, sandwiches, or lettuce cups.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 22gFat: 20gSaturated Fat: 3gCholesterol: 65mgSodium: 360mgPotassium: 310mgFiber: 1gSugar: 7gVitamin A: 120IUVitamin C: 4mgCalcium: 35mgIron: 1.2mg
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