Name: Cranberry Chicken Salad-Salad with chicken recipes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Continental
Ingredients: 2 cups – cooked shredded or chopped chicken; 1/2 cup – dried cranberries; 1 – celery stalk (chopped) optional; 1/2 – onion (sliced); 1/2 cup – Coriander leaves (chopped); 1/2cup – mayonnaise; 1 tsp – dijon mustard; 1 tbsp – lemon juice; Salt & pepper to taste; 1 cup – chopped toasted pecans or nuts of your choice

Jump to Recipe·Print Recipe

Spread the love

Rate this post

Cranberry Chicken Salad-Salad with chicken recipes are easily made, creamy, filling, and tasty cranberry chicken salad has a nice crunch from pecans and a tangy taste from dried cranberries. It takes under 10 minutes to prepare with simple ingredients.

Those who like vegan & vegetarian recipes can join my Facebook group World Best Vegetarian & Vegan Recipes.

Those of you who have been reading our blog for some time already know that we make videos for each recipe on our YouTube channel.

This is a very healthy chicken salad and easy to make and delicious, this Cranberry Chicken Salad is the perfect snack or sandwich filling. Additionally, it’s perfect for potlucks and picnics!

One can make the chicken salad a million ways, but I keep coming back to this classic recipe over and over.

Some other paneer recipes you will like on my blog – Indo Chinese Chilly Garlic Chicken – Crispy fried chicken recipe, Salmon Healthy Recipes – Air Fryer Salmon & Veggies, Butter Chicken Restaurant Style – Butter Chicken Recipe, Tempura shrimp.

Cranberry Chicken Salad-Salad with chicken recipes are easily made, creamy, filling, and tasty cranberry chicken salad has a nice crunch from pecans and a tangy taste from dried cranberries. It takes under 10 minutes to prepare with simple ingredients.

About Cranberry Chicken Salad-Salad with Chicken Recipe

This chicken veggie salad also consists of a combination of mayonnaise and yogurt keeps this as a healthy chicken salad recipe tangy and light. It is slathered with tart cranberries, pecans, and crunchy vegetables. Eat it open-faced on grilled bread or throw it on top of fresh salad greens.

You can make your day with a mayo chicken salad, and when it has protein, it is even better. A protein-rich, creamy, and extremely delicious salad like this cranberry chicken salad is one of them.

As this salad lasts up to four days in the fridge, it is a great fridge staple. This dish is perfect for sides with meals, sandwich fillings, and potlucks. Due to its cooling properties, you can pack this dish for lunch as well.

This is one of the few savory, healthy foods that don’t require cooking, so it’s great for picnics, lunches, and potlucks.

This Deli Style Salad Recipe is,

Dairy-Free
Gluten-Free
Paleo Friendly
Protein Rich
Filling
Delicious

What is the best way to prepare chicken for chicken salad?

Cooking cranberry chicken salad usually involves coating the chicken breasts with olive oil, salt, and pepper, and covering the pan with foil. My next step is to bake for 30 minutes at 350°F. The chicken can also be cooked by boiling it. The chicken should be shredded with the help of a fork.

In a bowl with chopped ingredients, combine the chicken. Combine all the salad ingredients. Add salt & pepper to taste before serving.

There is nothing better than a delicious chicken, cranberry, pecan, celery, and onion salad prepared the Deli-style. The salad is topped with a delicious dressing that is made of mayonnaise, mustard, lemon juice, salt, and pepper.

That’s easy and yummy, isn’t it? Are you hungry? Combine chicken salad, tomato slices, and greens on crusty bread, and it’s ready.

Ingredients

Chicken – Cooking chicken breast in an instant pot is my go-to method of cooking chicken. The process is extremely easy, hands-free, and consistently produces great results. Don’t give up!

In addition, you can use leftover oven-roasted chicken or rotisserie chicken from your local market.

Cranberry – Adding cranberries to this salad adds a nice sweet-tart flavor, which is one of the factors I like most about it. With the dressing, cranberries are also a perfect addition. Cranberries can be substituted with raisins.

Vegetables – Celery and onion provide crunch to the dish.

Dressings – For a rich and creamy dressing, I have combined mayonnaise, dijon mustard, lemon juice, salt, and pepper. Lemon juice and Dijon mustard are the two essential ingredients in this salad.

Nuts – Adding toasted pecans at the end will add a nice crunch. Nuts such as almonds, walnuts, and pine nuts can be used in place of pecans.

2 cups – cooked shredded or chopped chicken
1/2 cup – dried cranberries
1 – celery stalk (chopped) optional
1/2 – onion (sliced)
1/2 cup – Coriander leaves (chopped)
1/2cup – mayonnaise
1 tsp – dijon mustard
1 tbsp – lemon juice
Salt & pepper to taste
1 cup – chopped toasted pecans or nuts of your choice

How to make Cranberry Chicken Salad-Salad with chicken recipe step by step with photo:

Add two cups of cooked, shredded chicken and one cup dried cranberries to a large bowl along with a chopped celery stalk (optional), sliced onion, and chopped coriander or parsley leaves.
Combine 1 cup of mayonnaise with 1 tbsp of lemon juice, 1 tsp dijon mustard, and salt and pepper in a small bowl.
Over the salad, drizzle the dressing and toss well to combine.
It is better to refrigerate the salad for a few hours before serving. Together, they will create a harmonious taste. Before serving, garnish the salad with chopped toasted pecans or nuts of your choice. Mix well.
Now add dried cranberry and mix well.
Enjoy the salad after it has been transferred to a serving bowl.

Important Suggestion To Keep In Mind

Before serving, make sure to refrigerate the salad for 30 minutes. Then you’ll get the best taste.
Chicken can be refrigerated in an air-tight container for 2-3 days after cooking.
You can also replace mayonnaise with greek yogurt for a healthy twist. Your salad will be creamier with it.
You can use this filling in a chicken salad sandwich.

Serving Suggestions

Let chicken salad and cranberry salad sit at room temperature. The recipe is also great for meal preparation. If you are looking for a filling and wholesome meal, you can serve this creamy and tasty salad on its own.

The dish would go well with simple open toast, bruschetta, or soft flavored bread. The packet makes a perfect picnic, potluck, or lunch box item. The topping may be served as a snack with some chips or crackers, or even topped over baked sweet potatoes.

Storage Suggestion

About three to five days is all that this salad stays good in the refrigerator. Airtight containers are recommended.
I would not recommend freezing this salad.

In this salad, If you are using celery or coriander leaves or parsley, which shouldn’t be frozen. When defrosting the salad, you will also see that the mayonnaise also separates so will recommend eating it fresh

Frequently Asked Questions

Would you like to add anything else to this salad?

A chopped apple will add more sweetness or a chopped jalapeno will give it the desired kick of flavor. Pecans are an excellent choice, but almonds, walnuts, pistachios, raisins, etc. are also delicious.

How to cook chicken for this salad?

To make this salad, you can cook chicken in various ways. This salad is prepared in my Instant Pot using chicken breast. You can still use it by boiling or poaching it. It is important to make sure the chicken is not overcooked, as it could become chewy.

Cook the chicken breast in the oven by rubbing some olive oil on it, then placing it in a dish that can be baked, and covering it with foil. After 20 minutes, keep an eye on the chicken as the baking time varies depending on its thickness. Cook at 350 degrees F for about 25 to 30 minutes.