Chicken Salad with Cranberries and Almonds

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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Course: Salad

Cuisine: American, southern

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Resting time: 30

Total Time: 1

Servings: Servings

Calories: 350kcal

Author: Abby Pinkmann

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