Description
A delightful Cranberry Chicken Salad combining tender chicken breast, sweet dried cranberries, crunchy celery, and toasted pine nuts, all brought together with a creamy mayonnaise and mustard dressing. Perfect for sandwiches or a refreshing low-carb snack served on apple slices.
Ingredients
Scale
Salad Ingredients
- 4 cups cooked chicken breast, chopped
- 1 stalk celery, sliced
- 1 – 2 green onions, sliced
- 3/4 cup sweetened, dried cranberries
- 1/2 cup pine nuts, toasted
Dressing
- 1/2 cup mayonnaise
- 1/4 – 1/2 teaspoon dry mustard powder (or 1 – 2 teaspoons Dijon mustard)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- Prep the ingredients: Slice the celery, chop the green onions, and cut the cooked chicken breast into bite-sized pieces. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, shaking frequently to avoid burning.
- Mix the salad: In a large mixing bowl, combine the chopped chicken, celery, green onions, dried cranberries, and toasted pine nuts. Add the mayonnaise and dry mustard powder or Dijon mustard, then season with coarse salt and black pepper. Stir gently until all ingredients are evenly coated and well combined.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Before serving, taste and adjust the seasoning with additional salt and pepper if needed.
Notes
- For a nutty crunch, pine nuts are used, but pecans or almonds can be substituted if preferred.
- This salad is delicious served on a croissant or sandwich bread.
- For a low-carb option, serve the salad atop sliced apples.
Nutrition
- Serving Size: 1 serving
- Calories: 405 kcal
- Sugar: 12 g
- Sodium: 384 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.03 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 87 mg
