Go Back
+ servings
Small buns filled with cranberry chicken salad and lettuce.
Print Recipe
5 from 2 votes

Cranberry Chicken Salad

This easy Cranberry Chicken Salad with almonds is graced with a tangy, lightly sweet poppy seed dressing. Layer it on slider rolls or croissants with lettuce for a delicious, light meal.
Prep Time10 minutes
Total Time10 minutes
Course: Lunch, Main Course
Cuisine: American
Servings: 8
Calories: 213kcal

Ingredients

For the Poppy Seed Dressing:

  • ¾ cup mayonnaise (choose a healthy fat mayo like olive oil mayonnaise)
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup milk
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds
  • ½ teaspoon dry mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • freshly ground black pepper to taste

For the Chicken Salad

  • 2 ½ cups cooked chopped chicken breast (I used a rotisserie chicken)
  • cup finely diced red onion
  • 1 stalk celery diced
  • cup dried cranberries
  • cup slivered almonds

Instructions

  • Combine all the dressing ingredients in a large mixing bowl and whisk to combine.
  • Add chicken salad ingredients and toss until the dressing is thoroughly incorporated.
  • Serve on slider rolls, croissants, wraps, or lightly toasted bread with lettuce leaves.

Video

Notes

Storage: This salad is delicious immediately upon mixing or cover and refrigerate it until ready to serve. It will stay fresh and tasty for 3 to 4 days if refrigerated in an airtight container.

Nutrition

Calories: 213kcal | Carbohydrates: 10g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 270mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg