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Chicken and Cranberry Chicken Salad

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Servings: 2 cups
Calories: 675
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 12.5-ounce cans chicken, drained well
  • ½ cup mayonnaise
  • 2 tablespoons reduced-sugar dried cranberries chopped
  • 2 tablespoons finely diced red onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill or parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Salt and black pepper to taste

Method
 

  1. Drain the canned chicken thoroughly and place it in a large mixing bowl. Break it apart with a fork until evenly shredded.
  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper until smooth.
  3. Add the dressing to the chicken along with the red onion, dried cranberries, and fresh herbs.
  4. Mix until everything is evenly coated. Fold in chopped walnuts or sliced almonds if using.
  5. Cover and refrigerate for at least 30 minutes before serving for the best flavor.

Nutrition

Serving: 2cupCalories: 675kcalCarbohydrates: 16gProtein: 33gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 28gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 87mgSodium: 1052mgPotassium: 263mgFiber: 1gSugar: 12gVitamin A: 406IUVitamin C: 4mgCalcium: 33mgIron: 2mg

Notes

We tested this recipe with canned chicken, rotisserie chicken, and freshly cooked chicken breast. Canned chicken made the quickest and most convenient version while still creating a creamy, flavorful salad. For the best texture, drain the canned chicken well before mixing so the dressing stays thick and creamy.

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