Cranberry chicken salad is a delightful and refreshing dish that combines tender, cooked chicken with the sweet and tart flavors of dried cranberries. The salad is visually very appealing with its vibrant colors it also packs a burst of flavor in every bite.
A crowd pleasing nutritious salad that is ideal for the Holidays too. My daughter's favorite salad, she requests me to make often. So that's my fool-proof recipe that is approved many times!
This is the exact copy cat recipe of my local deli style salad an item that flys off the shelves within minutes of re-stocking. I have been making this at the fraction of the cost but taste soo good. The other popular one being the most unexpected Kale pasta salad . A pretty looking green salad we make every year for Holidays.
WHY YOU SHOULD TRY THIS RECIPE?
This is a protein rich nutritious chicken salad with cranberries. This is also a paleo diet friendly, low-carb delicious salad recipe that is insanely simple that has attractive looking salad that leave guests asking for more at any party.
- TASTE: The flavors profile of this salad is sweet, spicy and tangy . The apple pieces adds a very pleasant twist in this recipe.
- TEXTURE: Celery ,cranberryand apple adds bite to the salad while mayo brings the creaminess
- TIME: Takes 20 -25 minutes to make the healthy salad from scratch .
- EASE: This is such a simple recipe to make. Takes few ingredients very easily swap with everything you have on hand. Ideal recipe to make all year round.
Ingredients list :
While the ingredients are simple and straight forward you can substitute the crunch a little but not enitrly.
- Fruit : Granny Smith apple that adds a special sweetness and crispiness to the salad. You can substitute it with any other apple you have in hand. Pineapple, pear etc should work in this recipe.
- Creaminess : Instead of mayonnaise, you could add Greek yogurt or cream cheese.
- Poultry : You can you use leftover cooked chicken from other dishes, rotisserie chicken, lightly spiced, grilled chicken, or fried chicken, etc. Leftover turkey
- Dry fruit : When dried cranberry is not available, use raisins instead. Pecans and walnuts too can be added, chopped.
Steps for making Cranberry Chicken Salad :
To make this easy chicken salad with cranberries, start by cooking boneless, skinless chicken breasts until they're fully cooked and then allow them to cool. Once it slightly cooled down, dice the chicken into bite-sized pieces or shred with fork. Make sure chicken is well cooked from inside 165 °F to be precise.
Once the apple and celery are cut mix them with mayo dressing and keep it covered to prevent oxidizing. In a separate bowl mix chicken and little bit of the dressing so the chicken absorbs most flavors when it warm.
Add mayo little by little only if its too much the chicken will float in the salad.
Serving and storage :
- TO SERVE : Cranberry chicken salad can be served in various ways.
- You can spoon it onto a bed of crisp lettuce leaves for a lighter option.
- You can enjoy it as a sandwich filling, served between slices of fresh bread or in a wrap. For an added layer of richness, you can even sprinkle some toasted, chopped pecans or walnuts over the top.
- The combination of tender chicken, sweet cranberries, crunchy celery, and creamy dressing creates a harmonious blend of textures and flavors that make cranberry chicken salad a popular choice for picnics, luncheons, or as a light and satisfying meal any time of the year.
- TO STORE : Place leftovers in an airtight storage container in the refrigerator for up to 2 days.
- TO MAKE AHEAD : This salad can be made 2 days ahead and refrigerated in an airtight container.
Other cranberry recipes popular on my blog :
Cranberry Chicken Salad
Ingredients
- 1 Chicken breast
- 1/2 to 1 Granny Smith apple
- 1 small stick Celery
- 2 or more tbsp Dried cranberries
- 11/2 tbsp Mayonnaise
- 2 tsp Olive oil
Seasoning
- 1 tsp Garlic powder
- 1 tsp Pepper powder
- Salt to taste
- 1 to 2 sprigs Chopped parsley leaves Use Fresh
Instructions
- Sprinkle salt and pepper on the chicken breast generously. Heat olive oil in a pan when it is hot add the chicken ,after 2 minutes flip to the other side reduce heat to low ,covered, let it cook for 10 minutes. Switch off heat do not open the lid let it sit on the stove for another 10 minutes.
- Cut the chicken into small pieces add the cranberries into the juices if any so it will absorb the juice and slightly plump up.Allow it to cool down. Chop the apple, celery and parsley and keep it ready.
- Into a mixing bowl add the garlic powder, mayonnaise, salt and pepper chopped parsley. Fine chop celery and apple mix some of the dressing to it Add the rest of it to cranberry and the warm chicken so it gets a chance to absorb flavors. Once the chicken is cooled completely mix everything together. Add more mayo if needed to coat the chicken pieces well. Refrigerate this in an airtight container until ready to be served.
Notes
- Chicken can turn very dry if cooked for long.
- If you think the chicken turned dry then add any liquid left in the pan while cooking. The pan juices will moisten the breast piece perfectly.
- When you add mayo start with one tbsp then add more if needed once the salad turns watery then it turns into a soggy mess.
- Cut the apple and apply some lemon juice on the pieces if needed, to add tartness.
- A pinch of sugar will balance all the flavors well.
- Do keep in mind - Dried cranberries are sweet but the fresh cranberry is puckering tart.
A delicious must try salad. A keeper recipe I would say.
Meena
Cheyy
I was thinking about how to use up the leftover cranberry without too much effort..this should do the job ❤️ this one
elephantsncoconuttrees
Thank you Cheyy I am glad you liked the recipe.