The super long story behind this chicken salad recipe:
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.
More chicken recipes to try: rotisserie chicken pho / easy chicken tortilla soup / kung pao chicken / peanut chicken wraps
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Cooked chicken breast – You can cook the chicken yourself or buy it alrady cooked. Whatever works for your time and budget.
- Mayonnaise – You can easily make this recipe egg free if you want to substitute vegan mayo.
- Green onions – If you don’t have green onion, a chopped chives would work, or even a finely diced sweet onion (I might reduce the amount just a bit with onion).
No. Mayonnaise is not dairy.
But, if you think it is, you are not alone. It’s common misconception that stems from the fact that mayo needs to be refrigerated, which is something we often associate with dairy. Plus, mayo is made with eggs, which are also confused as a dairy product.
How to serve 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 salad recipes: chicken salad with grapes / Sriracha cilantro chicken salad / curry chicken salad
Frequently asked questions
Can you freeze chicken salad with mayo?
No. I wouldn’t recommend freezing chicken salad with mayo. The mayonnaise doesn’t freeze well and the texture won’t be appetizing when it’s thawed.
How long will homemade chicken salad last?
You should not leave chicken salad out overnight. Both chicken and mayonnaise need to be kept at food safe temperatures. If you leave chicken salad out overnight, please do not consume it. I recommend throwing it away.
More dairy free lunch ideas: chickpea tuna salad / turkey club sandwich / sesame noodles / carrot ginger soup / curry chickpea 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
- 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 salad ingredients. Slice the celery. Chop the green onion and the chicken. Toast the pine nuts (optional, but definitely worth the effort).
- Mix the chicken salad. Combine the chopped ingredients in a mixing bowl with the chicken. Add the rest of the salad ingredients, and stir to combine.
- Chill before serving. Refrigerate for at least 30 minutes before serving to allow the flavors to blend. If needed, adjust seasoning with salt & pepper, to taste.
