Chicken Cranberry Salad

Ingredients

• 3 cups (about 420 g)chopped cooked chicken, cut into small cubes (or 450 g raw chicken breasts)
• ⅓ cup (about 40 g)dried cranberries
• 2green onions
• 1 stalkcelery (optional)
• ¼ cup (about 30 g)chopped pecans (or walnuts or almonds)
• ½apple
• ¼ cup (60 ml)mayonnaise
• ¼ cup (60 ml)sour cream (or mayonnaise)
• ¼ teaspoon (about 1 ml)Dijon mustard
• 4 teaspoons (20 ml)lemon juice
• to tastesalt and pepper

Instructions

1. 1

   Prepare ingredients

   Cut the cooked chicken into small cubes, or shred it if preferred. Finely chop the celery, slice only the white and light green parts of the green onions, roughly chop the green onions, cranberries and pecans, and cut the apple into small cubes.

2. 2

   Mix dressing

   In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard and lemon juice.

3. 3

   Toss salad

   Add all the salad ingredients to the bowl with the dressing and toss until coated.

4. 4

   Season salad

   Add salt and pepper to taste.

5. 5

   Serve salad

   Enjoy.

What is chicken cranberry salad?

Chicken salad is a familiar American-style dish, usually made by combining cooked chicken with a creamy dressing and crisp or savoury additions. This version brings in dried cranberries and apple for sweetness, with lemon juice to keep the flavour bright.

The contrast of tender chicken, crunchy nuts and fresh celery makes it satisfying without needing to be cooked once the chicken is ready.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the apple and dried cranberries contribute carbohydrates. Mayonnaise, sour cream and pecans provide much of the fat. For a more balanced plate, serve a portion with extra salad leaves or other vegetables.

Choosing the chicken

Cooked chicken: Cut it into small cubes for an even mix of textures, or shred it if you prefer a softer, more cohesive salad.

Raw chicken: The ingredient list offers raw breasts as an alternative, but the method starts with cooked chicken. Cook the breasts separately before chopping or shredding them for the salad.

Balancing the dressing

Creamy base: Mayonnaise and sour cream give the salad its rich, spoonable texture. The recipe also allows more mayonnaise in place of the sour cream.

Bright finish: Lemon juice and Dijon cut through the creamy dressing and complement the sweet cranberries and apple.

Keeping the texture

Even pieces: Keep the chicken and apple cubes small so they distribute through the dressing rather than dominating each bite.

Crunch: Celery and pecans add crispness. Chop the nuts roughly, and mix the salad just until coated so the ingredients keep their distinct textures.

Serving ideas

Croissants: Spoon the salad into split croissants for a rich, portable sandwich.

Lettuce wraps: Serve it in lettuce leaves for a fresh, crisp option. It can also be served on its own as a light meal.

Make-ahead timing

The salad takes about 15 minutes to assemble when the chicken is already cooked and cooled. Prepare the components ahead if useful, then combine them with the dressing when you are ready to serve.

Recipe notes & tips

• Use cooked chicken that has cooled before mixing it into the dressing.
• Chop the apple just before adding it so the pieces stay fresh.
• Slice only the white and light green parts of the green onions, as directed.
• Taste the dressed salad before adding salt and pepper.
• Keep the chicken pieces small for an even distribution in croissants or lettuce wraps.

Variations

• Swap the nuts: Use walnuts or almonds instead of pecans, as suggested in the ingredient list.
• Skip the celery: Leave it out if you prefer a softer salad.
• Use extra mayonnaise: Replace the sour cream with mayonnaise for a richer dressing.
• Shred the chicken: Use shredded cooked chicken for a less chunky texture.
• Serve in lettuce: Spoon the salad into lettuce leaves instead of croissants.

Common mistakes to avoid

• Using warm chicken: Let it cool before mixing so the dressing stays creamy.
• Oversized chicken pieces: Cut the chicken into small cubes so it combines evenly with the other ingredients.
• Overmixing: Toss only until the ingredients are coated to preserve the crunchy texture.
• Adding too much seasoning at once: Season to taste, then adjust gradually.
• Forgetting to prepare the chicken: The method calls for cooked chicken, so cook raw breasts separately before assembling the salad.

How to store

Store the chicken salad in a covered container in the refrigerator and use within 3 days. Stir before serving; it is best served cold and is not intended to be reheated.

Frequently asked questions