Cranberry Almond Chicken Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked and shredded chicken, dried cranberries, sliced almonds, and chopped celery.
• STEP 2.In a separate small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the chicken mixture and toss until well coated. Adjust seasoning if needed.
• STEP 4.Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the cranberry almond chicken salad on a bed of fresh greens or as a filling for sandwiches or wraps.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• For added crunch, toast the almonds in a dry skillet over medium heat until golden brown.
• Feel free to add other ingredients like diced apples, grapes, or chopped green onions for extra flavor and texture.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the salad chilled or at room temperature.
• This salad is great for meal prep and can be made ahead of time for easy lunches throughout the week.