Chicken Cranberry Salad (Print Version)
Creamy chicken, cranberries, pecans, and veggies combine to make an easy, versatile salad for wraps or light meals.
# Ingredients:
→ Salad
01 -
¼ cup chopped pecans or walnuts
02 -
¼ cup chopped red onion
03 -
½ cup dried cranberries
04 -
½ cup chopped celery
05 -
2 cups cooked chicken or turkey, shredded or chopped
→ Dressing
06 -
Salt and pepper to taste
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons sour cream or Greek yogurt
09 -
½ cup mayonnaise
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Steps:
01 -
In a big bowl, put in the chicken or turkey, nuts, cranberries, red onion, and celery. Give it a mix.
02 -
In another bowl, stir together the mayo, sour cream, Dijon mustard, plus a little salt and pepper.
03 -
Drizzle the dressing over the salad ingredients and toss everything so it’s nicely coated.
04 -
Pop the bowl in the fridge—cover it first—and let it sit for at least half an hour.
05 -
If you want, sprinkle some parsley on top. Dish it out on lettuce leaves, stuff it into sandwiches, or enjoy with crackers.
# Helpful Notes:
01 -
Feel free to use any kind of cooked chicken or turkey.
02 -
Add grapes, apple chunks, or even avocado for something extra.
03 -
Store it in the fridge, and it'll stay good for 2-3 days.