Cranberry Almond Chicken Salad

$To make a tasty Cranberry Almond Chicken Salad, you need these simple ingredients: - 2 cups cooked chicken breast, shredded - 1/2 cup dried cranberries - 1/2 cup slivered almonds, toasted - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1/2 cup Greek yogurt - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and pepper to taste - Mixed greens for serving (optional) You can switch some ingredients to fit your needs. Here are some ideas: - Use rotisserie chicken instead of cooking your own chicken. - Swap dried cranberries for raisins or chopped apples for a twist. - Almonds can be replaced with walnuts or pecans. - If you don’t have Greek yogurt, regular yogurt works too. - Honey can be replaced with maple syrup for a vegan option. Choosing fresh ingredients makes your salad taste better. Here are some tips: - For chicken, look for breasts that are firm and pink. - Select cranberries that are plump and shiny, with no signs of mold. - Choose almonds that are crispy and have no rancid smell. - Pick celery with bright green leaves and a crisp texture. - Red onion should be firm and have a vibrant color. Using fresh ingredients helps create a bright and flavorful dish. Enjoy making your Cranberry Almond Chicken Salad! {{ingredient_image_1}} To start, gather your ingredients. You need 2 cups of cooked chicken breast, shredded. Use leftover chicken or bake some fresh. Next, grab 1/2 cup of dried cranberries. These add sweetness. You also want 1/2 cup of slivered almonds. Toast them lightly for extra flavor. Then, chop 1/4 cup of celery and 1/4 cup of red onion finely. These give crunch and taste. In a large mixing bowl, combine the shredded chicken, cranberries, toasted almonds, celery, and red onion. Mix them well with a big spoon. This salad is already looking colorful and tasty! Now, let’s make the dressing. In a separate bowl, take 1/2 cup of Greek yogurt. Add 2 tablespoons of honey and 1 tablespoon of Dijon mustard. Stir these together until they are smooth and creamy. This dressing brings everything together. Once your dressing is ready, pour it over the chicken mixture. Stir gently to coat all the ingredients. Make sure every bite gets that yummy flavor. After mixing, season your salad with salt and pepper. Taste it, and adjust if needed. Chill the salad in the fridge for at least 30 minutes. This waiting time helps the flavors blend. When you’re ready to serve, lay down a bed of mixed greens on each plate. Spoon the chicken salad on top. You can also serve it in a sandwich or wrap for a fun lunch. Enjoy this fresh and healthy dish! Shredding chicken can seem tricky, but I have some simple tips. First, use warm, cooked chicken. Warm chicken shreds easily. You can use two forks to pull the chicken apart. If you want it faster, try using a mixer. Just pulse on low until shredded. Remember, don’t overdo it! You want nice, chunky pieces. For a burst of flavor, add a squeeze of lemon juice. This brightens the dish. You can also mix in some herbs. Fresh dill or parsley works great. If you like spice, try adding a pinch of cayenne pepper. It adds warmth without too much heat. Don't forget to taste your salad as you go. Adjust salt and pepper to suit your taste. One common mistake is using dry chicken. Always use juicy, cooked chicken for the best flavor. Another mistake is not chilling the salad. Chilling helps the flavors mix well. I recommend letting it sit in the fridge for at least 30 minutes. Lastly, don’t skip the almonds! They add a nice crunch. Skipping them makes the salad less interesting. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand. Toast the Almonds: Toasting the almonds enhances their flavor and adds a delightful crunch to the salad. Chill for Flavor: Letting the salad chill for at least 30 minutes allows the flavors to meld beautifully, making each bite more delicious. Customize Ingredients: Feel free to add other ingredients like grapes, apples, or herbs for extra flavor and texture! {{image_2}} You can switch up the chicken in the salad. Try using turkey instead. It gives a nice twist. You can also use canned tuna or chickpeas. Both options add protein and flavor. If you want something lighter, use shrimp or crab. Just make sure to adjust the seasoning based on the protein you choose. This salad is great for adding more veggies. You can toss in some diced bell peppers. Their sweetness balances the tartness of the cranberries. Carrots also work well; they add crunch and color. You might even try adding spinach or kale for extra nutrients. Feel free to experiment and find your favorite mix! The dressing can change the whole taste of the salad. While I love the Greek yogurt mix, you could try a vinaigrette. A simple olive oil and vinegar blend is fresh and tangy. For a creamier option, use ranch or Caesar dressing. Each dressing will create a new flavor profile, making your salad unique every time! To keep your cranberry almond chicken salad fresh, store it in the fridge. Place the salad in a clean container. Make sure it is airtight. This helps keep the flavors strong and prevents spoilage. The salad can last for up to three days in the fridge. I recommend using glass or BPA-free plastic containers for storage. Glass containers are great because they do not stain or hold odors. Choose containers that have tight-fitting lids. This keeps air out and maintains freshness. You can also use resealable bags if you need extra space. If you want to reheat the salad, do it gently. I suggest using a microwave. Heat for short bursts, about 15 seconds at a time. Stir in between to ensure even warming. However, many enjoy this salad cold. You can also serve it on a bed of mixed greens for a refreshing meal. You can use plain yogurt as a substitute for Greek yogurt. It will give a similar taste. If you want a dairy-free option, try using cashew cream or plant-based yogurt. These options keep the salad creamy and tangy. Yes, you can make this salad ahead of time. It tastes better after chilling for a bit. Just store it in the fridge for up to two days. Mix in the greens right before serving to keep them fresh. Yes, this salad is gluten-free. All the ingredients used, like chicken and vegetables, are safe. Just make sure the mustard you use does not have gluten. This dish fits well for gluten-free diets. In this post, we explored key ingredients for your salad. You learned how to pick fresh items and swap ingredients easily. I shared step-by-step instructions to mix and serve your dish. We discussed tips for shredding chicken and avoiding common mistakes. Finally, we looked at variations, storage, and answered common questions. By following these tips, you'll make delicious salads that everyone will love. Enjoy creating your unique dish!$

Cranberry Almond Chicken Salad

A refreshing and nutritious chicken salad with cranberries and almonds.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken breast, shredded
0.5 cup dried cranberries
0.5 cup slivered almonds, toasted
0.25 cup celery, finely chopped
0.25 cup red onion, finely chopped
0.5 cup Greek yogurt
2 tablespoons honey
1 tablespoon Dijon mustard
to taste salt and pepper
optional mixed greens for serving

Instructions

In a large mixing bowl, combine the shredded chicken, dried cranberries, toasted almonds, chopped celery, and red onion.
In a separate bowl, mix together the Greek yogurt, honey, and Dijon mustard until smooth and well combined.
Pour the yogurt dressing over the chicken mixture. Stir gently until all ingredients are evenly coated.
Season with salt and pepper to taste, adjusting the flavors as desired.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the chicken salad on a bed of mixed greens or in a sandwich or wrap as desired.

Notes

Chill the salad for at least 30 minutes for best flavor.

Keyword almonds, chicken salad, cranberries, healthy