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Cranberry chicken salad with dried cranberries, celery, nutd, coated with creamy salad dressing

Cranberry Chicken Salad

A creamy and refreshing chicken salad with sweet-tart dried cranberries, crunchy celery, and toasted almonds. Perfect for sandwiches, wraps, or served over greens.
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Prep Time 17 minutes
Cook Time 0 minutes
Total Time 17 minutes
Course lunch, Side Dish
Cuisine American
Servings 4

Nutrition

Calories: 310kcalCarbohydrates: 12gProtein: 22gFat: 19gSugar: 8g

Ingredients
  

  • 2 cups cooked chicken breast diced or shredded (about 2 medium breasts)
  • ½ cup dried cranberries
  • ½ cup celery finely chopped
  • ¼ cup red onion finely diced (optional)
  • ⅓ cup sliced almonds or walnuts toasted, optional
  • ½ cup mayonnaise or plain Greek yogurt for lighter option
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice fresh
  • Salt and black pepper to taste

Instructions
 

  • In a large bowl, combine chicken, cranberries, celery, onion, and nuts.
  • In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice.
  • Pour the dressing over the chicken mixture. Stir until evenly coated.
  • Season with salt and pepper to taste.
  • Serve chilled on bread, wraps, crackers, or over fresh greens.

Notes

  • Use rotisserie chicken, leftover roasted chicken, or poached chicken for convenience.
  • For extra crunch, add diced apples or cucumbers.
  • To make it lighter, swap half (or all) of the mayo with plain Greek yogurt.
  • Chill at least 30 minutes before serving for best flavor.
Keyword healthy salad recipes, holiday side dish, homemade side dish
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