Maple Cranberry Chicken Salad
This salad is so yummy and it keeps well in the fridge and doesn’t dry out! Sometimes I make this at the beginning of the week and then use it for work lunches served on a bed of spinach. It is super delicious!
This easy chicken salad comes together so quickly and is a great way to use up those extra cranberries you have laying around after the holidays (or pick some up on sale at the store!).
If you want to make this salad super easily, then just use a rotisserie chicken! I often do this when I’m in a rush and it cuts down on time spent cooking the chicken breast!
Another thing I like about this recipe is that it doesn’t use a lot a mayo and is partly made with greek yogurt. (I’ve tried to do it with just greek yogurt and substituting other things for the mayo, but it just doesn’t work. So, I can live with one tablespoon. The taste it adds is worth it). I also use full fat versions for both the mayo and the yogurt to maximize taste. I think that using full fat versions of things is better for you—cuts down on random artificial ingredient substitutions brands make to lower calories and fat content.
If you want to make this with your own chicken breast, what I usually do is cook it on the stovetop with a little olive oil. I let the outsides get browned and crispy—tastes delicious in the salad! Once it’s cooked you can shred with a fork.
Makes 2-4 servings
- 1 rotisserie chicken (minus legs—I just usually eat those right away! J), or a little over 1/2 pound cooked chicken breast, shredded
- 1/2 cup roughly chopped cranberries
- 1 tsp maple syrup
- 3 tbsp chopped pecans
- 3 tbsp diced green onions
- 1 tbsp plain greek yogurt
- 1 tbsp mayo
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tbsp of fresh lemon juice (about the juice from 1 lemon wedge)
- sprinkle salt & pepper to taste
Shred the rotisserie chicken and add it to a large bowl with the chopped pecans and green onions.
In a large measuring cup, measure out a half cup of cranberries, then roughly chop them on a cutting board. Return them to the measuring cup and mix in a teaspoon of maple syrup. Add them to the bowl with the chicken.
In a separate, smaller bowl, add the greek yogurt, mayo, mustard, 1 teaspoon of maple syrup, smoked paprika, garlic powder and lemon juice. Stir it together until well combined. Pour the mixture into the larger bowl with the chicken and other solid ingredients. Stir until combined. Add salt and pepper to taste. Garnish with more cranberries and green onions. Enjoy!