This simple, yet elegant deli-style cranberry chicken salad with tangy cranberries, zesty green onions and toasted pine nuts. Makes 6 servings.
I originally got the ingredients list for this deli-style cranberry chicken salad recipe – based on one of our favorite sandwiches at a cute little cafe in Green Bay – from my friend, Erin. The list had no measurements, so we tinkered around with it for a while and eventually started selling the stuff at my parents’ deli where we both worked.
The best part about this little story is that Erin can’t remember how to make it. She calls me every time she wants to make it, and somehow she still manages to mess it up. This post is dedicated to Erin in hopes that she will never again forget how to make it.
I’ve been making this recipe for years now, and it’s one of my favorite things to have for lunch on a hot day. It really hits the spot when served on a croissant, which are in abundance here in France. For some reason, the croissant’s buttery flavor and flaky texture just works with this salad. I hope you enjoy it as much as I do!
Here’s what you’ll need to make this chicken salad recipe:
- Chef’s knife *affiliate link
- Cutting board *affiliate link
- Measuring spoons *affiliate link
- Mixing bowl *affiliate link
How do you prepare chicken for chicken salad?
Simple. To cook the chicken for cranberry chicken salad, I usually top the chicken breasts with olive oil and salt & pepper and cover the pan with foil. Then I bake at 350°F for 30-40 minutes (depending on thickness). You can also boil the chicken until it’s fully cooked. It takes less time and it’s perfectly fine, but I prefer the texture of baked chicken more. Choose whichever method suits you.
How to serve cranberry chicken salad:
For the longest time, I served my cranberry chicken salad on a croissant. I love the flaky, buttery texture, but since we are now dairy free, we usually opt for wheat bread or a nice, crusty roll. If you have the choice of using a croissant, I highly suggest it. If not, even a bed of lettuce will be satisfying.
Cranberry Chicken Salad
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
Cranberry Chicken Salad – This easy recipe can be served on a croissant for a sandwich or on apple slices for a low carb option. #chickensalad #lunch
Ingredients
- 4 cups diced, cooked chicken breast
- 1 large celery stalk, diced
- 1 – 2 green onions, sliced
- 3/4 cup dried cranberries
- 1/2 cup pine nuts, toasted
- 1/2 cup mayonnaise
- 1/4 – 1/2 teaspoon dry mustard powder (or 1 – 2 teaspoons Dijon mustard)
- Salt & pepper, to taste
Instructions
- Add all of the ingredients to a large bowl, and stir with a fork to combine.
- If necessary, add one tablespoon of extra mayonnaise at a time until you reach the right consistency. Adjust seasonings if needed.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
21 Comments
Theresa
July 27, 2012 at 2:07 amThis is such an awesome recipe! I cant wait to make it to bring to my next barbecue!! Thanks for the recipe!
Paula Kelly-Bourque (@VanillaBeanBake)
September 14, 2012 at 2:03 amThose croissants look amazing and that is one beautiful and tasty looking sandwich. I envy your ability to walk outside and pick up genuine fresh French breads and pastries!
carol lacombe
December 21, 2012 at 12:44 amI loved the Sparkly Strawberry cake served at T’s shower and plan to serve it at Libbi’s baby shower! Enjoy your time here and have a Merry Christmas!
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Debie
November 12, 2013 at 2:14 pmThis looks yummy! I just left a comment on the Mexican quinoa recipe and checked this one out…I live just south of you…in Appleton. I’ve probably been to the same café, and your parents deli! Thanks again for sharing!
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makayla
March 12, 2014 at 1:29 pmLooks….DELICIOUS!! I’m a big sucker for Chicken Salad sandwichs. Would I be able to replace the mayo for greek yogurt instead for a healthier alternative?
Melissa Belanger
March 12, 2014 at 4:15 pmI haven’t done it myself, but you definitely could. It may change the flavor a bit since the yogurt is a little tangier than mayonnaise. You could also substitute half of the mayo for Greek yogurt if you’re worried about the flavor changing. If you do substitute the yogurt, I would LOVE to hear how it turns out 🙂
Tara
March 16, 2014 at 6:55 pmI’ve made this a few times now and always use plain non-fat greek yogurt and it’s delicious. I also have used orange-cranberries and the orange gives it a nice kick.
Jenny
June 2, 2014 at 6:11 amI made this twice. The first time used half mayo and half plain greek yogurt. Very tasty! I did add in some bacon for good measure 🙂 The second time I completely subbed out the mayo for Chobani Greek Yogurt (with black cherries at the bottom) and it was SCRUMPTIOUS! Thank you so much for posting the recipe. Now if only I could get the freshly made croissants! Cheers!
★★★★★
Melissa Belanger
June 2, 2014 at 10:03 amThat was a great idea to use a flavored yogurt! The fruit must have given it a ton of extra flavor 🙂
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Sadie
April 24, 2017 at 3:01 pmi love to make this and put it on apple slices for a refreshing lunch at work. I have made it a couple of times now and I absolutely love it!
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April 25, 2017 at 5:45 pmOh that sounds so good! I’ll have to try it this weekend!
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Rachael
November 14, 2017 at 10:51 amHi there, I’m very much so still learning. How would I best cook the chicken for cubes? Boil or bake?
Melissa Belanger
November 15, 2017 at 12:07 pmYou could really do it either way. Just make sure it’s cooked, that’s all that’s important.
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