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.
- 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
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.
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.
Calories: 405kcal Carbohydrates: 14g Protein: 31g Fat: 25g Trans Fat: 0.03g Cholesterol: 87mg Sodium: 384mg Fiber: 1g Sugar: 12g Vitamin C: 1mg