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:
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.
More chicken recipes to love:
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
- 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
- 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.
- 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
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