Cranberry Chicken Salad
This cranberry chicken salad is so full of flavor and is a quick and easy recipe to make. Loaded with shredded chicken, fresh cranberries, chopped pecans, celery, and more, this chicken salad is definitely a festive family favorite.
Servings: 8 Servings
Calories: 649kcal
Ingredients
- 2 large chicken breasts, boneless skinless
- 1½ cups mayonnaise
- 2 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup fresh cranberries, coarsely chopped
- 1 small red onions, diced (about 1 cup)
- 1 cup pecans, chopped
- 1 cup celery, chopped
- 8 croissants, cut in half lengthwise
Instructions
- In a medium pot filled with water, over medium heat, boil chicken until it is no longer pink. Remove chicken and place on a cutting board to cool a bit.
- In a large bowl, add mayonnaise, apple cider vinegar, pepper, and salt. Stir to combine.
- Shred chicken and add to mayo mixture. Stir.
- Add cranberries, red onions, chopped pecans, and celery. Stir to combine.
- Cover and place in the fridge to chill.
- Serve on croissants or with your favorite crackers.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Recipe Tips
- To avoid watery, stingy eyes, refrigerate your onion for at least 30 minutes before dicing it.
- Make things easy on yourself and buy chopped pecans instead of chopping your own.
- Shred your chicken as soon as it's cooled enough to handle safely. Warm chicken shreds much more easily.
- Shredding claws work best for shredding meat, but two forks will work in a pinch.
Nutrition
Calories: 649kcal | Carbohydrates: 31g | Protein: 13g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 15g | Cholesterol: 74mg | Sodium: 820mg | Potassium: 300mg | Fiber: 4g | Sugar: 8g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg