Creamy, filling, easy to make and delicious Cranberry Chicken Salad has a nice crunch from pecans and slight sweetness and tang from dried cranberries. Here is how to make its recipe.
About This Recipe
Cranberry and Chicken Salad is a delicious combination of chicken, cranberries, pecans, celery, and onions. To enhance the flavor of this chicken salad, a delicious dressing is used which is made of mayonnaise, dijon mustard, lemon juice, salt, and pepper. Easy and yum, right?
This tender, juicy, and creamy salad makes for a great light dinner as well as snacks.
This Deli Style Salad Recipe is
- Paleo Friendly
- Protein Rich
Chicken – I try and include chicken in my everyday meals, due to its high protein content. And what is the most healthier way than to include them in the salads?
I have used boiled and shredded chicken to make this salad. You can even use leftover roasted chicken rather than boiling or baking it.
Cranberries – Cranberries add a nice sweet-tart hint, which is one thing that I love most about this salad. The taste of cranberries also perfectly blends with the dressing.
Celery & Onion – When it comes to vegetables, I have added onions and celery that adds a nice crunch with the juicy chicken. You can even add broccoli or corn in this salad.
Dressing – To enhance the overall flavor of this salad, I have added a delicious, creamy, and simple dressing which is made with the combination of mayonnaise, dijon mustard, lemon juice, salt, and pepper. Dijon mustard and lemon juice are the two ingredients that are a must to brighten the flavor of this salad.
Pecans – Also add some toasted pecans for a nice crunch at the end. If you do not have pecans, you can even use walnuts or almonds instead.
Step by Step Recipe
Add cooked chicken, cranberries, celery, and onion in a bowl.
Add mayonnaise, mustard, lemon juice, salt, and pepper in another bowl.
Pour the dressing over the salad and toss well.
Refrigerate for a few hours before serving. Sprinkle chopped pecan just before serving.
Frequently Asked Questions
There are two ways to cook chicken for this salad. Firstly, either you can simply boil, shred, and use it. Make sure you do not boil the chicken for more time, as it might get chewy.
Secondly, apply some olive oil on the chicken, place in an oven-safe dish, and cover it with a foil. Bake the same for about 25 to 30 minutes at 180 Degree C. Also keep an eye because the baking time depends on the thickness of chicken.
You can also use Canned Chicken or any Chicken to make this Salad, but I feel it tastes the best when you add freshly cooked Chicken.
You can serve this creamy and yummy Salad on its own for your meals, as it is filling and wholesome. Serve it along with some simple Open Toast, Bruschetta, or Flavoured Toasted Bread.
You can serve it as a snack with some chips, crackers, or even top baked sweet potatoes with the same.
You can make Lettuce Wraps or can even fill it inside a flour wrap for a filling lunch.
I sometimes use this salad to make my Sandwich. Just place lettuce on toasted bread, add in some of the Chicken Cranberry Salad and top it with another toasted bread.
You can stuff it inside a Bagel or Croissant too. The best way to use the leftover salad, I will say!
This salad stays good in the refrigerator for about 3 to 5 days. Store it in an airtight container.
So make this salad in advance and pack it for your picnics, potlucks, grab and go lunches and weeknight dinners.
We have used celery in the salad, which is not advisable to freeze. So, I will advise you to make it fresh. Also, the mayonnaise in the same will be separated when you defrost the same.
You can add in some apples for extra sweetness or Jalapeno for that spicy touch. You can also add a variety of nuts other than pecans, such as Walnuts, Almonds, Pistachios, Raisins, etc.
I sometimes even like to add cinnamon for some extra flavor to this salad.
Cranberry Chicken Salad Recipe
- 2 cups Cooked Chicken
- 1/2 cup Dried Cranberries
- 1/4 cup Celery (Chopped)
- 1/4 cup Onion (Sliced)
- 1/2 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 tbsp Lemon Juice
- Salt & Pepper
- 1/2 cup Pecans (Chopped)
- Mix cooked chicken, cranberries, celery and onion in a bowl.
- Mix mayonnaise, mustard, lemon juice, salt and pepper in another bowl.
- Pour the dressing over the salad and toss well.
- Refrigerate for a few hours before serving.
- Sprinkle chopped pecan just before serving.