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Cranberry Chicken Salad: A Simple Savory Recipe
Youssef Hb

Cranberry Chicken Salad

This refreshing and protein-packed cranberry chicken salad is the perfect quick lunch for busy days. Featuring tender shredded chicken, crisp Granny Smith apples, crunchy celery, and toasted pecans, it is balanced with a creamy dressing and the tart sweetness of dried cranberries. It offers a sophisticated blend of textures and flavors that holds up beautifully on crackers, sandwiches, or atop fresh salad greens for a complete, healthy meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 cups cooked chicken, shredded
  • 3/4 cup mayonnaise
  • 2 tbsp lemon juice, freshly squeezed
  • 1/4 tsp garlic powder
  • 3/4 cup dried cranberries
  • 2 ribs celery, finely diced
  • 1 cup pecans, toasted
  • 1 Granny Smith apple, diced
  • 3 stalks green onions, thinly sliced
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth.
  2. Add the shredded chicken, diced celery, toasted pecans, dried cranberries, diced apple, and sliced green onions to the bowl.
  3. Fold the ingredients gently with a large spatula until the chicken is evenly coated in the dressing.
  4. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

Store in an airtight container in the refrigerator for up to 3 days.
For the best texture, add the diced apples right before serving to prevent them from softening.
Feel free to swap pecans for walnuts if desired.