Chicken Cranberry Salad
A delightful blend of tender chicken and sweet cranberries, perfect for lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: High-Protein
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup fresh or dried cranberries
- 1/2 cup celery, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup walnuts or pecans, chopped (optional)
- 1 cup Greek yogurt or mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Chicken: If you’re using raw chicken, cook it by boiling or grilling until fully cooked. Shred or chop into bite-sized pieces.
- Mix the Salad Ingredients: In a large mixing bowl, combine the shredded chicken, cranberries, diced celery, red onion, and nuts if using.
- Make the Dressing: In a bowl, whisk together the Greek yogurt or mayonnaise, honey or maple syrup, Dijon mustard, salt, and pepper until smooth.
- Combine the Ingredients: Pour the dressing over the chicken mixture. Stir well until everything is evenly coated.
- Chill: For best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
Notes
For a lower calorie option, use non-fat Greek yogurt. This salad can be enjoyed on its own, in a sandwich, or wrapped in lettuce.