Chicken Salad With Cranberries

Here’s a delicious recipe for Chicken Salad with Cranberries:

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup dried cranberries
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise (adjust to taste)
• 2 tablespoons Greek yogurt (optional, for extra creaminess)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1/4 cup chopped pecans or walnuts (optional)
• Salt and pepper to taste
• Fresh parsley or dill, chopped (optional, for garnish)
• Lettuce leaves or mixed greens (for serving, optional)

Instructions:

1. Prepare Ingredients:
   • If not already cooked, cook the chicken breast and let it cool before shredding or dicing it into bite-sized pieces.
   • Finely chop the celery and red onion.
2. Mix Dressing:
   • In a large mixing bowl, combine the mayonnaise, Greek yogurt (if using), Dijon mustard, and honey or maple syrup. Mix until smooth and well combined.
3. Combine Salad:
   • Add the shredded or diced chicken, dried cranberries, chopped celery, and red onion to the bowl with the dressing. Stir to coat all ingredients evenly.
4. Add Nuts:
   • If you like some crunch in your salad, stir in the chopped pecans or walnuts.
5. Season:
   • Add salt and pepper to taste. Adjust the seasoning as needed.
6. Chill:
   • Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
7. Serve:
   • Serve the chicken salad on a bed of lettuce leaves or mixed greens, in a sandwich, or with crackers. Garnish with fresh parsley or dill if desired.

Tips:

• For added flavor, you can mix in a teaspoon of lemon juice or apple cider vinegar.
• Substitute the mayonnaise with a lighter option like avocado or a low-fat dressing if you prefer.
• This salad can be made a day ahead and stored in the refrigerator. The flavors will deepen as it sits.

Enjoy your delicious and easy Chicken Salad with Cranberries!