cranberry chicken salad recipe
This Cranberry Chicken Salad is a delightful blend of tender chicken, sweet cranberries, and crunchy nuts, tossed in a creamy dressing. Perfect for a light lunch or a picnic, this salad is both refreshing and flavorful.
Equipment
- 1 medium pot
- 1 cutting board
- 1 mixing bowl
Ingredients
- 2 cups cooked chicken, shredded About 300 grams.
- 1 cup fresh cranberries About 100 grams.
- ½ cup chopped celery About 70 grams.
- ½ cup chopped walnuts About 60 grams.
- ½ cup plain Greek yogurt About 120 grams.
- ¼ cup mayonnaise About 60 grams.
- 1 tablespoon honey About 15 grams.
- 1 tablespoon lemon juice About 15 milliliters.
- to taste salt
- to taste black pepper
- lettuce leaves For serving.
Instructions
- In a medium pot, bring water to a boil. Add chicken and cook for 15-20 minutes until fully cooked. Drain and let cool, then shred the chicken into bite-size pieces.
- In a mixing bowl, combine the Greek yogurt, mayonnaise, honey, lemon juice, salt, and black pepper. Mix well until smooth.
- In another bowl, add the shredded chicken, cranberries, chopped celery, and walnuts. Pour the dressing over the mixture and toss gently until everything is coated evenly.
- Cover the salad with plastic wrap or transfer it to a refrigerator-safe container and chill for at least 30 minutes to allow the flavors to meld.
- Divide the salad onto plates or serve as a scoop on lettuce leaves. Enjoy your refreshing Cranberry Chicken Salad!
Notes
For added flavor, consider mixing in some chopped apples or grapes.
Adjust the sweetness of the dressing by adding more or less honey based on your taste preference.
This salad can be stored in the refrigerator for up to 3 days.