Cranberry Almond Chicken Salad
This Cranberry Almond Chicken Salad combines tender chicken, sweet cranberries, crunchy almonds, and a creamy dressing for a light and satisfying meal that’s perfect for lunch or dinner.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Dinner, Lunch
Cuisine American
- 3 cups cooked chicken breast chopped (about 450 g)
- ½ cup dried cranberries 60 g
- ⅓ cup sliced almonds 30 g, toasted if desired
- ½ cup celery finely chopped (60 g)
- ¼ cup red onion finely diced (30 g)
- ½ cup light mayonnaise 120 g
- 1 tbsp Dijon mustard 15 g
- 1 tbsp lemon juice 15 ml
- ¼ tsp salt 1.5 g
- ¼ tsp black pepper 0.5 g
In a large mixing bowl, combine the chicken, cranberries, almonds, celery, and red onion.
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.
Chill for at least 30 minutes before serving to let the flavors blend.
Serve on whole-grain bread, in lettuce wraps, or over a bed of greens.
- Make it lighter: Swap half of the mayonnaise for Greek yogurt for a tangier flavor.
- Meal prep tip: Store in an airtight container in the refrigerator for up to 4 days.
- Add crunch: Try adding diced apples or halved grapes for extra texture.
- Serving ideas: Perfect for sandwiches, wraps, or even a quick snack with crackers.
