Cranberry Chicken Salad
This Cranberry Chicken Salad is the divine and tangy combination of seasoned chicken, peppery ranch dressing, and a delightful mix of celery, cranberries and pecans, ready in just 5 minutes!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 5 cups
Calories: 281kcal
- 4 cups Cooked, diced chicken breast grilled, sauteed, or rotisserie are great
- 1 stalk Celery, diced
- ¾ cup Dried cranberries
- ½ cup Chopped pecans
- ¼ cup Plain Greek yogurt
- ¼ cup Mayonnaise
- ¼ cup Ranch Dressing
- Salt and Pepper to taste
- ½ cup Red Onion, diced
In a large bowl, put all ingredients in together. Stir and fold to combine.
It can be served immediately but it is best to cover with plastic wrap and refrigerate for 2 hours to allow flavors to meld and cool.
Serve on bed of lettuce, or on croissant rolls.
General Notes:
- Rotisserie (plain), canned, or freshly grilled/sautéed chicken works great for this recipe. I find that boiled chicken is a bit too wet and not as flavorful.
- Sour Cream can be substituted for Greek Yogurt, although I do find it alters the taste just slightly. You can also cut calories by using Greek yogurt instead of mayonnaise.
Serving Ideas: Serve on toasted croissants or hearty bread, or a bed of greens. Excellent sides include apple slices, fruit salad, or potato salad.
Store: Store in an airtight container in the fridge. It should keep well for up to 4 days.
Freeze: I don't recommend freezing chicken salad, but the diced chicken can be frozen and thawed the day before.
Make Ahead: This recipe works great to fully prepare the day before.
Serving: 1cup | Calories: 281kcal | Carbohydrates: 7g | Protein: 28.3g | Fat: 14.2g | Cholesterol: 71mg | Sodium: 176mg | Potassium: 313mg | Sugar: 2g | Calcium: 560mg