Chicken Salad with Cranberries and Almonds
This creamy, tangy chicken salad combines tender poached chicken, crunchy celery, sweet cranberries, and toasted almonds, perfect for sandwiches, lettuce wraps, or make-ahead lunches.
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Servings: 4 Servings
Calories: 350kcal
Cost: $8
Equipment
- 1 Mixing Bowl Large, for combining ingredients
- 1 Cutting Board For chopping chicken and add-ins
- 1 Chef’s Knife For precise cutting of ingredients
- 1 Measuring Cups For dressing ingredients
- 1 Airtight Container For storing leftovers
Ingredients
- 3 cups Cooked Chicken Poached or roasted chopped
- ½ cup Mayonnaise Use good-quality mayo
- 1 tsp Dijon Mustard Adds tang and depth
- ½ cup Dried Cranberries For sweetness
- ¼ cup Toasted Almonds Chopped for crunch
- 1 stalk Celery Diced finely
- 1 tsp Lemon Juice Fresh for brightness
- Salt & Pepper To taste
Instructions
- In a large mixing bowl, combine chopped chicken, mayonnaise, mustard, and lemon juice.
- Add in celery, cranberries, and toasted almonds.
- Season with salt and pepper to taste.
- Mix gently until fully combined.
- Cover and chill for at least 30 minutes before serving.
- Serve on toasted bread, in lettuce cups, or with crackers.
Notes
- For extra creaminess, swap half the mayo for Greek yogurt.
- This chicken salad stores well in the fridge for up to 4 days.
- Optional add-ins: chopped grapes, fresh dill, or diced apple.
- Serve with macaroni salad or potato salad for a full picnic-style lunch.
Nutrition
Calories: 350kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Sodium: 410mg | Vitamin A: 300IU | Calcium: 50mg