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Delicious homemade Cranberry Chicken Salad with cranberries, chicken, celery, and pecans.

Cranberry Chicken Salad

A fresh and filling salad that combines protein-rich chicken with the sweetness of cranberries and crunchy veggies, perfect for lunch or a light dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 to 3 cups cooked chicken, chopped or shredded Rotisserie is perfect
  • 1/3 cup dried cranberries
  • 1 to 2 stalks celery, diced small
  • 2 to 3 tablespoons red onion, finely diced Optional but adds a nice bite
  • 1/3 to 1/2 cup plain Greek yogurt or mayo, or a mix
  • 1 tablespoon Dijon mustard Optional for added tang
  • 1 tablespoon lemon juice or a splash of apple cider vinegar
  • Salt and black pepper
Optional add-ins
  • chopped pecans or walnuts
  • sliced grapes
  • diced apple

Method
 

Preparation
  1. Mix the yogurt or mayo with Dijon and lemon juice in a bowl.
  2. Fold in the chopped or shredded chicken and the diced celery, onion, and optional add-ins.
  3. Add the dried cranberries last to prevent them from getting smashed.
  4. Taste and adjust seasoning with salt or lemon juice if needed.
  5. If time permits, let the mixture chill in the fridge for 20 minutes to allow flavors to meld.
Serving
  1. Serve on a bed of greens, in lettuce wraps, or as a sandwich filling.

Notes

This salad holds well in the fridge for a few days; store it in an airtight container. Keep nuts on the side until serving for extra crunch.