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
Ingredient notes:
- Cooked chicken breast – You can cook the chicken yourself or buy it alrady cooked. Whatever works for your time and budget.
- Mayonnaise – I typically use regular Hellman’s mayonnaise, but 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).
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.
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
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.
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
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.
Cranberry Chicken 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, or vegan mayo for egg free
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is such an awesome recipe! I cant wait to make it to bring to my next barbecue!! Thanks for the recipe!
Those 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!
I 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!
This 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!
Looks….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?
I 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 🙂
I’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.
I 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!
That was a great idea to use a flavored yogurt! The fruit must have given it a ton of extra flavor 🙂