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Cranberry Chicken Salad

Cranberry Chicken Salad

A creamy, sweet, and tangy chicken salad with cranberries that makes for a quick and delicious meal option.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked chicken, shredded or chopped About 3 cups of cooked chicken.
  • 1/2 cup Dried cranberries Add more if you like it sweeter.
  • 2-3 ribs Celery, finely chopped Chop small for even flavor distribution.
  • to taste Green onion or red onion, thinly sliced A little goes a long way.
  • 1/2 cup Mayonnaise More as needed for creaminess.
  • 1/4 cup Plain Greek yogurt or sour cream Optional for a lighter tang.
  • 1 teaspoon Dijon mustard Optional for additional flavor.
  • 1-2 teaspoons Lemon juice or apple cider vinegar For brightness.
  • to taste Salt and black pepper Adjust according to preference.
Optional Add-Ons
  • to taste Chopped pecans or walnuts For added crunch.

Method
 

Preparation
  1. Chop the celery and onion into small pieces for balanced flavor.
  2. In a mixing bowl, combine the cooked chicken, dried cranberries, celery, and onion.
  3. Add the mayonnaise, Greek yogurt, and Dijon mustard gradually, mixing until it reaches a creamy yet fluffy consistency.
  4. Adjust seasoning with salt, pepper, lemon juice, and optional vinegar to taste.
  5. If using, soak dried cranberries in warm water for 5 minutes to soften before mixing.
  6. Allow the salad to chill in the fridge for 20-30 minutes before serving.

Notes

Mix nuts or apple just before serving to maintain crunch. Serve on croissants, wraps, or over greens. Keep it chilled for potlucks.