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Cranberry Chicken Salad

This creamy, tangy cranberry chicken salad features a delightful mix of textures and flavors, perfect for lunches or brunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Lunch, Salad
Cuisine: American
Calories: 405
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked chicken breast, chopped Use leftover chicken, rotisserie, or bake your own.
  • 1 stalk celery, sliced Brings in crunch.
  • 1-2 pieces green onions, sliced Adds brightness.
  • 3/4 cup sweetened dried cranberries Chewy and tart.
  • 1/2 cup pine nuts, toasted Sub with almonds or pecans if preferred.
  • 1/2 cup mayonnaise Classic creamy texture.
  • 1/4-1/2 tsp dry mustard powder or 1-2 tsp Dijon mustard Adds zing.
  • 1/2 tsp coarse salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
Optional Ingredients
  • to taste lemon juice For added brightness.
  • to taste fresh herbs (dill, parsley) For extra flavor.
  • to taste plain Greek yogurt For more tang.

Method
 

Preparation
  1. Preheat your oven to 350°F if cooking chicken from scratch. Season it with olive oil, salt, and pepper, and bake for 25-30 minutes. Let cool.
  2. Shred or chop the rotisserie chicken if using. Dice the celery and slice the green onions.
  3. Toast the pine nuts in a dry skillet over medium-low heat for about 2-3 minutes until golden and fragrant.
Mixing
  1. In a large bowl, combine the chicken, celery, green onions, cranberries, and cooled pine nuts.
  2. In a separate smaller bowl, mix together the mayonnaise, mustard, salt, and pepper.
  3. Pour the dressing over the chicken mixture and fold gently using a fork. Adjust seasoning and let chill in the fridge for at least 30 minutes.

Notes

This salad is versatile and can be served in various ways. Allow it to come to room temperature before serving for best flavor.