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–+ servings
Cranberry chicken salad croissant sandwich on a white cutting board.
Print Recipe
5 from 1 vote

Chicken Cranberry Salad

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 6 servings
Author: Aleksandra

Ingredients

  • 3 cups chopped cooked chicken (small cubes) or 1 lb (450g) raw chicken breasts
  • 1/3 cup dried cranberries
  • 2 green onions
  • 1 stalk celery can be omitted
  • 1/4 cup chopped pecans or walnuts/almonds
  • 1/2 apple
  • 1/4 cup mayo
  • 1/4 cup sour cream or mayo
  • 1/4 teaspoon Dijon mustard
  • 4 teaspoons lemon juice
  • salt and pepper to taste

Instructions

  • Prepare your ingredients: chop cooked chicken into small cubes (or use shredded chicken if this is what you have), finely chop celery, cut the green onions into thin slices (only the white and light green part), give the green onions, cranberries, and pecans a rough chop, cut the apple into small cubes.
  • In a large bowl, whisk the mayo, sour cream, Dijon mustard and lemon juice.
  • Add all the ingredients for the salad into the bowl with dressing and toss to coat.
  • Season to taste with salt and pepper.
  • Enjoy!

Notes

  • If you have raw chicken breasts: you will need 1 lb (450g) chicken breasts. Just cut them in half horizontally so you have 4 thin cutlets. Season them with salt and pepper and cook over medium-high heat in a pan until browned on both sides and cooked through. Chop into small cubes.
  • You can also use leftover roast chicken, rotisserie chicken, or leftover turkey.
  • Storage: This cranberry chicken salad keeps very well. It tastes better after all the flavors have melded together. You can serve it at room temperature or cold. Keep it in the fridge for up to 3 days. I don't recommend freezing it.
  • Calories: 1 serving (1/6 of the recipe). This is only an estimate!

Nutrition

Calories: 210kcal