Cranberry Chicken Salad: A Fresh Twist for Quick Lunches

Cranberry Chicken Salad combines tender chicken, sweet cranberries, and crunchy celery for a delicious quick lunch option.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cooked, shredded chicken rotisserie chicken preferred
1 cup dried cranberries can substitute with raisins or dried cherries
1 cup chopped celery use fresh for best flavor
0.25 cup finely diced red onion can substitute with green onions
0.5 cup chopped walnuts or pecans optional, omit for nut-free
0.25 cup fresh parsley optional, can substitute with cilantro

For the Dressing

0.5 cup mayonnaise Greek yogurt can be used as a lighter alternative
1 tablespoon Dijon mustard can skip for milder flavor
1 lemon juice fresh is ideal, bottled is acceptable in a hurry
to taste salt
to taste pepper

Equipment

Mixing bowl
Whisk
Spatula

Method

Step-by-Step Instructions

In a large mixing bowl, combine the chicken, cranberries, celery, and red onion. Toss gently to mix.
In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and fold gently to coat all ingredients.
If using, add nuts and parsley, folding in gently to avoid crushing the nuts.
Taste and adjust seasoning as needed with salt, pepper, or lemon juice.
Cover and refrigerate for at least 30 minutes to let flavors meld.
Serve the salad on greens, in a wrap, or with crackers.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For best flavor, do not skip the chilling step.

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