Cranberry Chicken Salad

5 from 3 votes

This easy Cranberry Chicken Salad with almonds is graced with a tangy, lightly sweet poppy seed dressing. Pile it onto buttery croissants with crisp lettuce for a delicious and satisfying meal.

Prep Time10

Total Time10

Course: Lunch, Main Course

Cuisine: American

Servings:

Calories: 318kcal

Author: Valerie Brunmeier

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 granulated 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 to 3 cups cooked chopped chicken breast (I use rotisserie chicken)
⅓ cup finely diced red onion
1 rib celery diced
⅓ cup dried cranberries
⅓ cup slivered almonds

Optional for Serving

Croissants, sandwich bread, slider rolls, low-carb wraps, lettuce leaves or mixed greens

Instructions

Combine all the dressing ingredients in a medium mixing bowl and whisk to combine.
In a large bowl, combine 2 ½ cups chicken, the onion, celery, cranberries, and almonds and toss with the dressing until it is thoroughly incorporated. Add additional chicken, if need, for a less creamy consistency.
Serve on croissants, lightly toasted bread, slider rolls, or wraps 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