cranberry chicken salad recipe
This delightful cranberry chicken salad is a perfect blend of flavors, combining tender chicken, tart cranberries, crunchy nuts, and a creamy dressing. It makes for a refreshing, protein-packed meal that's ideal for lunch or a light dinner.
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
- 1 medium saucepan
- 1 spoon or spatula
Ingredients
- 2 large chicken breasts About 1 pound.
- 1 cup fresh or dried cranberries
- 1/2 cup celery Chopped.
- 1/2 cup walnuts or pecans Chopped.
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon lemon juice
- to taste salt
- to taste pepper
- lettuce leaves For serving (optional).
Instructions
- In a medium saucepan, bring water to a boil, then reduce to a simmer and add the chicken. Cook for about 15-20 minutes or until the chicken is fully cooked (internal temperature should reach 165°F).
- Remove the chicken from the water and let it cool slightly. Once cool, shred or chop the chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, cranberries, celery, and chopped nuts.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Taste and adjust seasoning if necessary.
- Serve the salad on a bed of lettuce leaves if desired, or enjoy it on its own.
Notes
For added flavor, consider adding diced apples or grapes to the salad.
This salad can be made a day in advance and stored in the refrigerator for easy meal prep.
Serve with whole grain crackers or on a sandwich for variety.