Cranberry Almond Chicken Salad
A refreshing blend of savory chicken, sweet dried cranberries, and crunchy almonds, perfect for any occasion.
Ingrédients
Salad Base
- 2 cups cooked chicken, shredded You can use rotisserie chicken or poach your own.
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/4 cup mayonnaise Greek yogurt or vegan mayo can be used as alternatives.
- 1 tablespoon lemon juice Freshly squeezed is best.
- Salt and pepper to taste
- 1/4 cup chopped celery Optional for added crunch.
- 1/4 cup chopped green onions Optional for flavor.
Instructions
Preparation
- Gather all your ingredients.
- If you haven’t cooked the chicken yet, poach or bake it until fully cooked and then shred it.
Mixing the Salad
- In a large bowl, combine the shredded chicken, dried cranberries, and sliced almonds.
- In a separate small bowl, whisk together the mayonnaise and lemon juice until smooth.
- Pour the mayonnaise mixture over the chicken mixture and fold gently until combined.
- Season with salt and pepper to taste.
- If using, add chopped celery and green onions.
Chill and Serve
- Cover the salad and chill in the fridge for at least 30 minutes.
- Before serving, give the salad a good stir, check the seasoning and adjust as needed.
Notes
This salad can be made in advance and stored in the refrigerator for up to 3-4 days. Freeze if necessary, but note that the texture may change upon thawing.