Cranberry Chicken Salad
Chicken is paired with crisp celery, tangy dried cranberries, crunchy pecans, and sweet grapes in this easy and delicious cranberry chicken salad. Serve it over greens, in a wrap, on a croissant, or with crackers for a satisfying lunch.
Servings 6
Ingredients
- 1 pound cooked and shredded chicken I prefer rotisserie chicken
- 1 cup mayonnaise
- ½ teaspoon seasoned salt OR salt and pepper to taste
- ¾ cup diced celery
- 1 cup crisp red grapes halved
- 2 tablespoons finely diced scallions optional
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans optional
Instructions
- In a large bowl, combine the shredded chicken, mayonnaise, seasoning, celery, grapes and optional scallions and dried cranberries . Mix until well combined. Cover and refrigerate for a few hours. If desired, add pecans just before serving.
- Serve on croissants with crisp lettuce, stuffed in pita bread or rolled in a wrap.
Notes
I’ve also made this using Boar’s Head Everroast Chicken with fantastic results. Just ask your local deli for thick slices, so you are able to cut it into 1/2-inch cubes.
If you don’t care for celery, try swapping it for ¾ cup diced apple.