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.
Servings: 6
Calories: 324
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
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.
Notes
- 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: 324 | Carbohydrates: 7g | Protein: 9g | Fat: 26g | Fiber: 2g