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Chicken Salad with Cranberries

A delightful blend of sweet cranberries and savory chicken for a perfect lunch dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked chicken shredded or diced
  • 1 cup celery diced
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts or pecans chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped (optional)

Equipment

  • Mixing bowl
  • Cutting board
  • Chef's knife
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Start by shredding or dicing the cooked chicken into bite-sized pieces.
  2. Dice the celery into small pieces.
  3. Gather all your ingredients, including dried cranberries and nuts.
  4. In a large mixing bowl, combine mayonnaise and Dijon mustard.
  5. Add the chicken, celery, cranberries, and nuts to the bowl and gently stir.
  6. Sprinkle salt and pepper to taste.
  7. If using, fold in the chopped parsley.
  8. Cover the salad with plastic wrap and refrigerate for at least 30 minutes.

Notes

Serve on a bed of greens for a fresh presentation, or alongside crackers as an appetizer.