Cranberry Chicken Salad

5 from 7 votes

This easy cranberry chicken salad recipe is filled with sweet cranberries, crunchy celery and toasted pine nuts - swap pecans or almonds if that's what you have. It can be served on a croissant or bread for a sandwich, or on apple slices for a low carb option.

Prep Time15

Total Time45

Course: Salads

Cuisine: American

Keyword: chicken cranberry salad, chicken salad croissant, chicken salad croissants, chicken salad on croissant, chicken salad with cranberries, chicken salad with croissants, cranberry chicken salad, cranberry chicken salad recipe, cranberry chicken salad recipes, croissant chicken salad

Servings: servings

Calories: 405kcal

Author: Melissa Belanger

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

To cook the chicken, I recommend seasoning the chicken with a drizzle of olive oil and a little salt & pepper. Place in a baking dish and cover the pan with foil. Bake at 350°F for about 25 - 30 minutes.

Nutrition