Cranberry Chicken Salad
This creamy cranberry chicken salad is great as a side dish or sandwich filler, particularly for the holiday season and winter.
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: Breakfast, Salad, Sandwich filler
Cuisine: American
Keyword: celery, chicken, cranberries, gluten free, mayonnaise
Servings: 4
Calories: 238kcal
- 1 ½ cup cubed chicken (2 breasts)
- ⅓ cup cranberries
- ½ cup celery
- ⅓ cup roughly diced pecans
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons mayonnaise
- 4 tablespoons Greek yogurt
Finely dice the celery and onion, and cube or shred the cooked chicken.
Combine all ingredients in a bowl, and add any additional seasoning to taste.
Serve the cranberry chicken salad immediately, or store it in a sealed container in a refrigerator.
- Use cubed cooked chicken. You can cook your own chicken using your favorite method, or buy cubed chicken. Make sure that the chicken is plain, as certain flavors and seasonings could ruin the flavor of the salad.
- Feel free to add or omit any ingredients as you please. Simply use what you like!
- Leftover cranberry chicken salad can be stored in sealed containers in a refrigerator for up to 4 days.
Calories: 238kcal | Carbohydrates: 3g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 329mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg