Cranberry Almond Chicken Salad

One of my favorite easy lunches to meal prep is chicken salad.  I love this chicken salad with cranberries and almonds!  The crunch from the almonds and the slight sweetness from the dried cranberries is so good.  Even though this has dried cranberries, it is still keto friendly with only 5 net carbs per serving.

I am a big fan of chicken salad…in fact, I have 2 other versions on my blog you should definitely check out.  They are all equally delicious!

• Curry chicken salad
• Keto chicken salad with bacon and avocado (no mayo in this one)

What kind of chicken can I use?

Chicken salad is so versatile, you really can use any chicken that you have on hand.  I have used rotisserie chicken, canned chicken, and chicken breast that I have poached or baked myself.  Poaching the chicken yields the juiciest chicken so that is my favorite way to prepare it.

I simply bring a pot of salted water or chicken broth and the chicken breasts to a boil and then reduce to a simmer.  Let the chicken cook until the internal temperature is 165F.

What can I use instead of lemon juice?

If you are out of lemon juice, you can use orange juice, white vinegar, white wine vinegar, or apple cider vinegar.  This will alter the flavor a little so we really recommend to use lemon juice for the best flavor.

I like to serve this chicken salad in a wrap.  Look for a low carb or gluten free wrap at any grocery store.

Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.  Read my honest review here.

The Best Cranberry Almond Chicken Salad

The best chicken salad with cranberries and almonds. This is great with baked, poached, leftover rotisserie, or canned chicken.

5 from 3 votes

PRINT RECIPE PIN RECIPE

Course: lunch

Cuisine: American

Keyword: gluten free, recipe for cranberry almond chicken salad

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 6

Calories: 324kcal

Author: Jennifer Banz

INGREDIENTS

• 3 cups Cooked chicken , chopped
• ¾ Cup Mayo
• 1 Tablespoon lemon juice
• ⅓ Cup Dried cranberries , chopped
• ½ Cup Sliced almonds
• 1 Stalk celery , diced
• Kosher salt and pepper to taste

US Customary - Metric

INSTRUCTIONS

• Add all ingredients in a bowl and mix until combined thoroughly. Season with salt and pepper to taste. Serve.
• Keep in an air tught container in the refrigerator for up to 1 week.

WATCH HOW TO MAKE IT

JENNIFER'S TIPS

• The nutrition was calculated using no sugar added dried cranberries.  I linked to the ones I used above.
• What kind of chicken can I use? Chicken salad is so versatile, you really can use any chicken that you have on hand.  I have used rotisserie chicken, canned chicken, and chicken breast that I have poached or baked myself.  Poaching the chicken yields the juiciest chicken so that is my favorite way to prepare it.
  I simply bring a pot of salted water or chicken broth and the chicken breasts to a boil and then reduce to a simmer.  Let the chicken cook until the internal temperature is 165F.
• What can I use instead of lemon juice?
  If you are out of lemon juice, you can use orange juice, white vinegar, white wine vinegar, or apple cider vinegar.  This will alter the flavor a little so we really recommend to use lemon juice for the best flavor.

NUTRITION

Calories: 324kcal | Carbohydrates: 7g | Protein: 9g | Fat: 26g | Fiber: 2g