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5.0 from 3 votes

Cranberry Chicken Salad

Sweet and creamy salad made with chicken that's prefect for a quick lunch.

Prep Time
5 mins
Total Time
5 mins
Servings: 6
Calories: 316 kcal
Course: Main Course , Salad , Lunch
Cuisine: American

Ingredients

  • 3 cups (453g) shredded chicken
  • 1 ½ cups (150g) diced celery
  • ¼ cup (25g) chopped green onions
  • 1 cup (125g) pecans
  • ½ cup (50g) dried cranberries
  • 2 cups (150g) lettuce your choice
  • ½ cup (115g) mayonnaise
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried mustard powder
  • 2 tablespoons lemon juice

Instructions

    Cup of Yum
  1. In a large bowl, combine the shredded chicken, celery, green onions, pecans, dried cranberries and red onion.
  2. In a small bowl, prepare the dressing by stirring together mayonnaise, salt, pepper, mustard and lemon juice until combined
  3. Pour the dressing over the chicken mixture and toss to combine.
  4. In a salad bowl or a large plate, arrange lettuce at the bottom and add the chicken salad on top.

Notes

  • Whenever possible, use fresh ingredients. Fresh ingredients will contribute to better flavor and texture.
  • Season your chicken before cooking it. You can marinate it with your favorite seasonings or herbs for extra flavor. Roasting or grilling the chicken can also add a nice smoky note to the salad.
  • Cook the chicken
  • just
  • until it's done to avoid dryness. Overcooked chicken can result in a less appetizing salad. Use an instant pot or crock pot for hands-off cooking.
  • Toasted pecans have a richer flavor. You can toast them in a dry skillet over medium heat or in the oven until they become fragrant and slightly browned. Be careful not to burn them.
  • Taste your mayonnaise dressing before adding it to the salad. Adjust the seasoning as needed, and consider adding a touch of sweetness (like honey) or tanginess (more lemon juice) to balance out the flavors.
  • Combine the shredded chicken, diced celery, green onions, pecans, and dried cranberries in a large bowl. Add the dressing gradually and toss gently. This prevents overdressing and helps distribute the flavors evenly.
  • Let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together, making it even more delicious.
  • Chicken salad with cranberries can be served in various ways. You can serve it on a bed of fresh greens, in sandwiches, as a wrap, or even in lettuce cups for a low-carb option. Offer additional toppings like avocado slices, crumbled feta cheese, or extra dressing on the side.
  • There are
  • in one serving of this.
  • Whenever possible, use fresh ingredients. Fresh ingredients will contribute to better flavor and texture.
  • Season your chicken before cooking it. You can marinate it with your favorite seasonings or herbs for extra flavor. Roasting or grilling the chicken can also add a nice smoky note to the salad.
  • Cook the chicken just until it's done to avoid dryness. Overcooked chicken can result in a less appetizing salad. Use an instant pot or crock pot for hands-off cooking.
  • Toasted pecans have a richer flavor. You can toast them in a dry skillet over medium heat or in the oven until they become fragrant and slightly browned. Be careful not to burn them.
  • Taste your mayonnaise dressing before adding it to the salad. Adjust the seasoning as needed, and consider adding a touch of sweetness (like honey) or tanginess (more lemon juice) to balance out the flavors.
  • Combine the shredded chicken, diced celery, green onions, pecans, and dried cranberries in a large bowl. Add the dressing gradually and toss gently. This prevents overdressing and helps distribute the flavors evenly.
  • Let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together, making it even more delicious.
  • Chicken salad with cranberries can be served in various ways. You can serve it on a bed of fresh greens, in sandwiches, as a wrap, or even in lettuce cups for a low-carb option. Offer additional toppings like avocado slices, crumbled feta cheese, or extra dressing on the side.
  • Storage - keep in an airtight container inside the fridge for 2-3 days.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 15g (5%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 55mg (18%) Sodium 328mg (14%) Potassium 357mg (10%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 327IU (7%) Vitamin C 4mg (4%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 15g 5%
Protein 20g 40%
Fat 21g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 55mg 18%
Sodium 328mg 14%
Potassium 357mg 8%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 327IU 7%
Vitamin C 4mg 4%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.