Cranberry Almond Chicken Salad
This Cranberry Almond Chicken Salad blends sweet, savory, and crunchy textures in every bite — perfect for wraps, sandwiches, or light lunches. A cozy twist on classic chicken salad with festive flavor and wholesome nutrition.
Equipment
- Mixing Bowl
Ingredients
Main Salad
- 3 cups cooked chicken breast shredded or diced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds toasted
- 1/2 cup celery finely chopped
- 1/4 cup red onion minced
Dressing
- 1/2 cup Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- fresh lemon juice optional, for brightness
- salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, cranberries, almonds, celery, and red onion.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, and lemon juice (if using) until smooth.
- Pour the dressing over the chicken mixture and gently fold to combine until evenly coated.
- Season with salt and pepper to taste. Chill for 20–30 minutes before serving.
Notes
Serve on croissants, over greens, or in lettuce wraps. Toasting the almonds enhances flavor and texture. Can be made ahead and chilled for better flavor.
Nutrition
Calories: 280kcalCarbohydrates: 10gProtein: 27gFat: 15gSaturated Fat: 2gCholesterol: 65mgSodium: 280mgPotassium: 460mgFiber: 2gSugar: 7gVitamin A: 150IUVitamin C: 3mgCalcium: 70mgIron: 1.2mg
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