Chicken Salad with Cranberries
This easy Chicken Salad with Cranberries combines tender chicken, chewy dried cranberries, crunchy nuts, and a creamy dressing for a quick lunch or light dinner.
Ingredients
Chicken Salad Base
- 3 cups cooked chicken, chopped or shredded well drained and cooled
- 1/2 cup mayonnaise add more to taste if needed
- 1 tablespoon lemon juice freshly squeezed, optional but recommended
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder or garlic powder
Mix-ins
- 1/2 cup dried cranberries
- 1/3 cup pecans, chopped or other nuts of choice
- 1/3 cup green onions, sliced both white and green parts
- 1/3 cup celery, finely diced optional for extra crunch
Instructions
- Add the chopped or shredded chicken to a medium mixing bowl and use a fork to break up any large pieces so they are bite-sized.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and onion powder until smooth and creamy.
- Pour the dressing over the chicken and gently fold with a spatula or spoon until every piece of chicken is evenly coated.
- Stir in the dried cranberries, chopped pecans, green onions, and celery, mixing just until the ingredients are distributed throughout the salad.
- Taste and adjust seasoning, adding a pinch more salt, pepper, or a splash of lemon juice if desired.
- Cover the bowl and refrigerate the Chicken Salad with Cranberries for about 20 minutes to allow the flavors to meld and the cranberries to soften slightly.
- Serve chilled on bread, in wraps, spooned over salad greens, or with crackers.
Notes
For a lighter version, replace part of the mayonnaise with plain Greek yogurt and add a small drizzle of honey to balance the tang. If the salad thickens in the fridge, loosen it with a spoonful of mayo or a splash of milk before serving.