Cranberry Chicken Salad
Cranberry Chicken Salad is a vibrant and refreshing dish that embodies the perfect blend of flavors and textures. This salad pairs tender, juicy chicken with the tartness of fresh cranberries, creating a delightful contrast that will tantalize your taste buds.
Equipment
- Mixing Bowl
Ingredients
Ingredients Group Label
- 2 cups cooked chicken, shredded or diced Use rotisserie chicken or leftover cooked chicken.
- 1 cup fresh or dried cranberries Fresh cranberries add tartness; dried cranberries add sweetness.
- 1/2 cup celery, finely chopped Adds crunch and refreshing flavor.
- 1/2 cup walnuts, chopped Can substitute with pecans or slivered almonds.
- 1/2 cup mayonnaise Adjust based on desired creaminess.
- 1 tablespoon Dijon mustard Adds tang and depth of flavor.
- 1 tablespoon honey Balances flavors and complements tartness.
- to taste salt and pepper Essential for enhancing flavors.
- optional fresh herbs Chopped parsley or thyme for garnish.
Instructions
- Cook the chicken by poaching it in water until fully cooked, then shred or dice.
- While the chicken is cooking, chop the celery and walnuts, and prepare the cranberries.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, honey, salt, and pepper. Whisk until smooth.
- Add the shredded chicken, chopped celery, walnuts, and cranberries to the dressing. Fold gently to combine.
- Taste the salad and adjust seasoning as needed. Chill for at least 30 minutes if possible.
- Serve on a bed of greens, in a sandwich, or in lettuce cups. Garnish with fresh herbs if desired.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to three days.
