Description
Hey friend—Beau here! If your lunches have been feeling a little… uninspired, this Cranberry Chicken Salad is about to rescue your midday routine. It’s fresh, creamy without being heavy, packed with protein, and comes together in minutes. Perfect for sandwiches, wraps, salads, or straight-from-the-fridge snacking.
Ingredients
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2½ cups cooked chicken, shredded or chopped
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½ cup dried cranberries
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½ cup celery, finely diced
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¼ cup chopped walnuts or sliced almonds (optional)
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½ cup plain Greek yogurt, mayo, or a mix of both
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1 tbsp Dijon mustard (optional, but adds great flavor)
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1 tbsp fresh lemon juice
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Salt and black pepper, to taste
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Optional: chopped parsley or green onions for garnish
Instructions
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Prep the chicken
Add the cooked chicken to a large mixing bowl. -
Add the mix-ins
Stir in cranberries, celery, and nuts (if using). -
Make the dressing
In a small bowl, whisk together yogurt/mayo, Dijon mustard, lemon juice, salt, and pepper until smooth. -
Combine
Pour dressing over the chicken mixture and gently fold until everything is evenly coated. -
Chill (recommended)
Cover and refrigerate for at least 15 minutes to let flavors blend. -
Serve
Enjoy in sandwiches, wraps, lettuce cups, or over greens.
Notes
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Warm chicken shreds easier: Shred chicken while it’s still slightly warm for better texture.
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Adjust creaminess: Add an extra spoon of yogurt or mayo if it looks dry.
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Balance the flavor: Too sweet? Add more lemon or Dijon. Too tangy? A pinch of salt smooths it out.
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Meal prep win: Keeps well in the fridge for 3–4 days in an airtight container.