Cranberry Chicken Salad with Almonds
This vibrant cranberry chicken salad with almonds combines shredded chicken, dried cranberries, and toasted almonds in a creamy, tangy dressing. Perfect for meal prep, sandwiches, lettuce wraps, or elegant appetizers.
Equipment
- 1 Large mixing bowl For combining all ingredients
- 1 Skillet To toast the almonds
- 1 Whisk For the dressing
- 1 Cutting Board
- 1 Chef’s Knife
Ingredients
- 2 cups Cooked chicken breast Shredded or diced
- ½ cup Dried cranberries Unsweetened preferred
- ⅓ cup Sliced almonds Lightly toasted
- ¼ cup Red onion Finely diced
- 2 stalks Celery Finely chopped
- ⅓ cup Mayonnaise Or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp Honey or maple syrup
- 1 tbsp Lemon juice Freshly squeezed
- Salt and black pepper To taste
- 1 tbsp Fresh herbs optional Dill, parsley, or tarragon
Instructions
Toast the Almonds
- In a dry skillet over medium heat, toast the sliced almonds for 3–5 minutes, stirring frequently until fragrant and golden brown. Cool before adding.
Prepare the Chicken
- Shred or dice cooked chicken into bite-sized pieces. Warm chicken shreds more easily than cold.
Combine Main Ingredients
- In a large bowl, mix the chicken, cooled almonds, cranberries, red onion, and celery.
Make the Dressing
- In a separate bowl, whisk together mayonnaise, Dijon, honey, lemon juice, salt, and pepper. Fold in fresh herbs if using.
Combine and Chill
- Pour dressing over the chicken mixture and fold gently until coated. Chill for 30 minutes for best flavor.
Notes
🧮 Nutrition (Per Serving)
- Calories: 320 kcal
- Protein: 22 g
- Carbohydrates: 18 g
- Fat: 19 g
- Fiber: 3 g
- Sugar: 12 g (varies by cranberry type)