Cranberry Chicken Salad

Look no further for the BEST ever cranberry chicken salad!

This fabulous winter chicken salad features chicken breast, pears, grapes, dried cranberries, celery, pecans and green onion tossed in a maple balsamic yogurt dressing that is loaded with flavor.

Serve in lettuce cups, on whole grain bread, with whole wheat crackers or by the spoonful!

How to make cranberry chicken salad

Featured Ingredients

For the dressing:

• Greek yogurt: Grab a tub of fat free, low fat or whole milk plain Greek yogurt. It makes for an excellent base to a creamy salad dressing like this one.
• Mayonnaise: I love the combination of mayo and Greek yogurt to make a creamy dressing because the yogurt is tangy while the mayo is rich and creamy.
  • They are a match made in heaven!
• Dijon mustard: You can use Dijon, spicy brown or whole grain mustard to give the dressing a little zip and some body.
• Maple syrup: For sweetness, balance and a delicious light maple flavor.
• Balsamic vinegar: For that fabulous balsamic vinegar flavor.
  • It is so yummy with the mustard and maple syrup.

For the salad:

• Chicken breast: Any cooked chicken breast will work here. You can cook it yourself or purchase cooked chicken (like rotisserie).
• Pears: Grab a firm pear and dice it up (with the skins on!). A delightful and unique addition to a wintery chicken salad.
• Grapes: I like red seedless for this recipe, but any grape will work.
• Celery: For that crispy crunch that chicken salad craves.
• Dried cranberries: The star of the show! I use unsweetened and they add a nice chewy texture to the salad.
• Pecans: Toast them first, if you can. It will elevate the nutty flavor and provide a bit more texture.
• Green onion: For flavor, freshness and crunch.

Step-by-Step Instructions

1. In a large bowl, whisk together the yogurt, mayonnaise, Dijon, maple syrup, balsamic vinegar, salt and black pepper until combined.
2. Taste and adjust the seasoning, if necessary.
3. Fold in the cooked chicken, pear, grapes, cranberries, celery, pecans and green onion until combined with the dressing.

Storage and Serving Tips

Prep: Serve immediately or let chill in the refrigerator. As the chicken salad sits, it becomes more flavorful. It tastes best 6-48 hours after preparing.

Storage: Store in an airtight container in the refrigerator up to 3 days.

Serving: Serve the chicken salad as-is, in lettuce cups, on whole grain bread or with whole grain crackers.

How to prepare the chicken for the salad

Use rotisserie chicken:

• Use rotisserie chicken for a quick and easy chicken salad. Remove the skin, then use your hands to pull off pieces of chicken, then discard the bones, cartilage and skin.

Sauté the chicken:

• To cook on the stove, heat olive or a neutral oil to medium heat.
• Season the chicken with salt and black pepper, then sauté the chicken on both sides for 4-5 minutes or until the internal temperature reaches 165 degrees F.
• Once it’s cooled, shred or chop it into bite-sized pieces.

Roast the chicken:

• Brush the chicken breasts with olive or a neutral oil and season with salt and black pepper.
• Roast the chicken in a baking dish at 350 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees F.
• Once it’s cooled, shred or chop it into bite-sized pieces.

Recipe Substitutions and Alterations

• Instead of Greek yogurt: Try with sour cream or regular plain yogurt.
• Instead of Dijon: Use your favorite mustard, like spicy brown or whole grain.
• Instead of maple syrup: Try it with honey.
• Instead of balsamic vinegar: Try it with apple cider.
• Instead of chicken: Use leftover cooked turkey.
• Instead of pears: Try it with firm, crisp apples.
• Instead of celery: Try this salad with thinly sliced leeks.
• Instead of grapes: Sprinkle the salad with pomegranate arils for something juicy.
• Instead of pecans: Use chopped walnuts or sliced almonds.

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: Use dairy free yogurt and mayonnaise.
• To make this nut free: Skip the pecans. Be sure all packaged ingredients are nut free.

Why we love cranberries

• Wisconsin grows more than half the world’s cranberries!
• Cranberries are a versatile fruit and can be consumed year-round, not just during the holidays (try them fresh, frozen, dried or in juice form in various recipes!).
• Cranberries are filled with fiber, vitamins and antioxidants, so you know this dietitian loves them for their health benefits!

Our favorite cranberry recipes:

• Cranberry Orange Mocktail
• Apple Cranberry Bread Pudding
• Cranberry and Goat Cheese Stuffed Pears
• Low Sugar Cranberry Sauce
• Brussels Sprouts Cranberry Salad
• Cranberry Ginger Muffins
• Beef Tenderloin with Cranberry Balsamic Compote
• Cranberry Maple French Toast Cups
• Cranberry Pecan Pie Bars

Cranberry Chicken Salad

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Cranberry chicken salad features chicken breast, pears, grapes, dried cranberries, celery, pecans and green onion tossed in a maple balsamic yogurt dressing that is loaded with flavor.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 0 mins
• Total Time: 10-15 mins
• Yield: Serves 6
• Category: Entree, Lunch
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Dressing:

• ¼ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons Dijon or spicy brown mustard
• 1 ½ tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• ½-1 teaspoon(s) coarse salt
• ½ teaspoon ground black pepper

 

Salad:

• 2 cups chopped cooked chicken breast (from about 1 pound raw)
• 1 medium pear, skins on, diced
• 1 cup red seedless grapes, halved or quartered
• 1 cup dried unsweetened cranberries
• 2 medium stalks celery, diced
• ½ cup chopped pecans
• 2 medium green onions, trimmed and sliced

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Instructions

1. In a large bowl, whisk together the yogurt, mayonnaise, Dijon, maple syrup, balsamic vinegar, salt and black pepper until combined. Taste and adjust the seasoning, if necessary.
2. Fold in the cooked chicken, pear, grapes, cranberries, celery, pecans and green onion until combined with the dressing.
3. Serve immediately or let chill in the refrigerator. Store in an airtight container in the refrigerator up to 3 days.

Notes

Serving Tips: Serve the chicken salad as-is, in lettuce cups, on whole grain bread or with whole grain crackers.

Cooking Tip: Be sure to cook the chicken in advance.  It can be sautéed in a hot, oiled skillet on the stove or roasted in the oven.  Be sure the chicken reaches 165 degrees and is fully cooled before adding it to the salad.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 320
• Sugar: 13g
• Sodium: 262mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 26g
• Cholesterol: 69mg