Chicken Salad with Cranberries
Chicken Salad with Cranberries is a delightful blend of tender chicken, sweet-tart cranberries, and crunchy nuts, all enveloped in a creamy dressing. This vibrant dish is perfect for picnics, potlucks, or as a refreshing lunch option. With its burst of flavors and appealing presentation, it’s sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup sweetened dried cranberries
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 cup diced celery (about 2 stalks)
- 1/4 cup finely chopped red onion
- 1/2 cup toasted walnuts or pecans (optional)
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Poach chicken breasts in salted water for 15-20 minutes until fully cooked (165°F).
- Remove chicken and let it cool on a cutting board for about 10 minutes.
- Dice cooled chicken into bite-sized pieces and chop celery and onion.
- In a large bowl, combine chicken, celery, onion, nuts, and cranberries.
- Fold in mayonnaise and lemon juice; season with salt and pepper.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg