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Cranberry Almond Chicken Salad

A delicious and easy chicken salad featuring shredded chicken, dried cranberries, sliced almonds, and creamy mayonnaise, perfect for meal prep and entertaining.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use high-quality, cooked chicken, store-bought rotisserie or homemade.
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds Can be substituted with sunflower seeds for a nut-free version.
  • 1/2 cup mayonnaise Can be swapped with plain Greek yogurt for a healthier twist.
  • 1 tablespoon Dijon mustard Adds a subtle kick.
  • 1/4 cup diced celery Adds a refreshing crunch.
  • Salt and pepper to taste Season according to preference.
  • Lettuce leaves for serving Use as a base for serving.

Method
 

Preparation
  1. Start by shredding your cooked chicken into bite-sized pieces.
  2. In a large bowl, combine the shredded chicken, dried cranberries, sliced almonds, and diced celery.
  3. Add in the mayonnaise and Dijon mustard, mixing gently until everything is well coated.
  4. Season with salt and pepper to taste, stirring again to balance the flavors.
  5. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.
  6. When ready, serve the chicken salad on lettuce leaves or between slices of bread.

Notes

Avoid overmixing the ingredients to maintain texture. Refrigerate for at least one hour before serving. Pairs well with fresh fruit, vegetable sticks, or a light soup.