A classic summer lunch staple gets an autumnal berry accent in this Cranberry Chicken Salad Recipe.
My family eats a lot of rotisserie chicken. It’s really hard to beat a hot, tasty chicken that’s the same price (or cheaper!) than whole raw chickens, which is often the case at my local grocery store. The only problem with rotisserie chicken is that it tastes the best when it’s hot and fresh from the store. Leftover rotisserie chicken in the fridge simply doesn’t have the same appeal. The breast portion can get quite dry after it’s been in that sad bag for a day or two, and only so many rotisserie chicken bags can fit in a single freezer. Ask me how I know.
What are we to do with all this dry rotisserie chicken breast? Throw it in chicken salad, of course. Chicken salad uses mayo or yogurt to solve the dry part of the problem, and the other fun ingredients—typically celery, onion, or other crunchy veggie bits—solve the other half of the problem: flavor. I don’t know many people who would enjoy a two-day-old rotisserie chicken breast, but most people I know would take a second chicken salad sandwich if I offered it.
This cranberry chicken salad recipe takes the classic version and cranks it up a notch in the flavor department. It also uses more Greek yogurt than mayonnaise, so it’s healthier than your average mayo-drenched chicken salad. It still has that nice crunch of celery and red onion, but the dried cranberries give the salad a tart sweetness, along with a lovely texture and flavor pop, and a squeeze of lemon brightens the whole batch. It’s a good day for rotisserie chicken breast everywhere!
Is This Cranberry Chicken Salad Healthy?
Chicken salad isn’t typically a healthy food, but let’s take a look at this recipe. Chicken breast is high in protein and low in fat, plus it offers plenty of B vitamins, potassium, and other minerals. Celery lends some fiber to the dish. The Greek yogurt adds some additional protein. Mayonnaise is fairly fatty and high-calorie, but thankfully, there’s not much of it in this recipe. The cranberries and lemon juice give the salad a dose of vitamin C. As a whole, this recipe isn’t necessarily low-calorie, but it is fairly low in fat, and the fat it does have is mostly the healthy unsaturated kind. Plus, it’s full of protein! The bottom line: this chicken salad recipe is on the healthy side of chicken salad, but it could be healthier.
Make it healthier by omitting the mayo and using more Greek yogurt instead. You can also use low-fat or nonfat Greek yogurt, if you like. This recipe is gluten-free as written, and you can make it dairy-free by using a non-dairy yogurt variety.
How To Cook Chicken For Chicken Salad
I understand that some people don’t go through rotisserie chickens like I do. If you don’t have pre-cooked chicken on hand, you can use canned chicken, or really any cooked chicken you have in the fridge. If you’re cooking it from raw, I suggest grilling, baking, or sautéing it. You can boil it for an easy solution, too.
For Seasoning: Salt, pepper, garlic powder, lemon pepper, onion powder, and celery salt are all great to use on chicken for chicken salad. If you want the classic chicken salad flavor profile, stay away from using chicken seasoned with very bold flavors, like chipotle, cumin, or curry powder, for example. But if you’re an adventurous eater, using bold flavors on the chicken isn’t necessarily a bad idea! I have made some stunning curry-flavored chicken salads in the past, and chipotle chicken salad can truly wow the right crowd. Go wild or go mild; the choice is yours.
How Do I Store Leftovers?
Leftover cranberry chicken salad should last in the fridge in an airtight container for up to 3 days. I wouldn’t try to freeze this salad because of the fresh celery and onion, which will likely get soggy after thawing.
Serving Suggestions
I use my chicken salad to make sandwiches, and I also put scoops of it on top of a bed of salad greens for a fresher take. You can make chicken salad wraps with lettuce and tomato, too.
Use your favorite store-bought bread or make homemade Keto Almond-Flour Bread for a tasty sandwich that will keep you full for a while! I’ve also successfully used cranberry chicken salad in a sandwich with Cauliflower Bread. If you’re eating cranberry chicken salad on its own, try serving it with some crackers for more texture. Make your own if you have the time! Try these Gluten-Free Crackers or these tasty Flaxseed Crackers.
Ingredients
- 2 cups cooked chicken breast diced
- ½ cup dried cranberries
- ½ cup celery diced
- ¼ cup red onion finely chopped
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine chicken, cranberries, celery, and red onion.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and toss until well coated. Refrigerate for at least 1 hour before serving to enhance the flavors.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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