Cranberry Chicken Salad is my go-to 15 minute, healthy meal. You can alter the ingredients to your favorites but my standard list is shredded roasted chicken, mayo, dried cranberries, chopped green onions, 1/4 of a Granny Smith apple (diced), lime juice, a few sprigs of dill weed (or dried minced dill), and pecan pieces. We like it so much I use a whole rotisserie chicken at a time, but the recipe below only uses about 2 chicken breasts. Sometimes, I add celery. Dill weed and green onions are both easy to grow in pots so we have access to them nearly all year.
The most fun is pummeling the pecans with my bean smasher. It’s the same euphoric feeling you get when you pop the plastic air bubbles on packing paper.
Note on the mayo: I don’t like a lot of mayo. The husband does. This recipe is written for my preference, not his. Start by mixing the shredded chicken and mayo.
Then add together the rest of the ingredients. Letting the mixture sit in the refrigerator overnight improves the dish even more. We enjoy ours on croissants or artesian break, but most carbs will do: bagels, tortillas, or any kind of sliced bread.
- 2 cups shredded chicken, cooked
- ½ cup mayonnaise
- 2 green onions, chopped
- ½ cup sweetened dried cranberries
- ¼ green apple, shredded
- ¼ teaspoon dried dill weed
- 1 tablespoon lime juice
- 1 pinch salt
- 1 pinch pepper
- ¼ cup chopped pecans (optional)
- Mix chicken and mayonnaise in a bowl. Stir to coat chicken well.
- Stir in green onions, dried cranberries, apple, pecans (optional), lime juice, salt pepper, dill weed.
- Can be served immediately but can also be refrigerated overnight (flavor is enhanced when stored overnight).