Healthy Cranberry Chicken Salad (20 Minutes) Easy Fall
A vibrant, crunchy chicken salad with juicy grapes, tart apple, crisp celery, and pecans, tied together by a zesty lemon mayonnaise dressing. Ready in 20 minutes with optional chilling for enhanced flavor, this American-inspired fall lunch is light yet satisfying.
Ingredients
- Mayonnaise, 1 cup
- Fresh lemon juice, 2 tablespoons
- Fresh parsley, chopped, 1 tablespoon
- Kosher salt, 1 teaspoon (to taste)
- Fresh ground pepper, 1/2 teaspoon (to taste)
- Cooked chicken, diced, 4 cups
- Seedless red grapes, halved, 1 cup
- Red apple, chopped, 1 cup
- Celery ribs, chopped, 1 cup (about 2 stalks)
- Pecans, walnuts, or almonds, chopped, 1 cup
Instructions
- Whisk together mayonnaise, lemon juice, parsley, salt, and pepper in a bowl to form the dressing.
- In a large mixing bowl, combine diced chicken, grapes, apple, celery, and chopped nuts.
- Pour the lemon dressing over the salad and mix thoroughly.
- Cover and refrigerate for at least 30 minutes up to 2 hours to let flavors meld.
Notes
Use Greek yogurt as a tangy alternative to mayonnaise.
Substitute fennel for celery to add a hint of anise.
For halal options, ensure chicken is prepared according to halal guidelines.
Chill for best texture and flavor balance.
Store leftovers in an airtight container in the fridge for up to 3 days.
Substitute fennel for celery to add a hint of anise.
For halal options, ensure chicken is prepared according to halal guidelines.
Chill for best texture and flavor balance.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 225kcalCarbohydrates: 18gProtein: 10gFat: 24gSaturated Fat: 4gCholesterol: 55mgSodium: 400mgFiber: 2gSugar: 12g
Tried this recipe?Let us know how it was!