A creamy, sweet, and savory chicken salad loaded with tender chicken, crunchy almonds, dried cranberries, crisp celery, and a light honey-Dijon dressing. Perfect for sandwiches, wraps, lettuce cups, or served over mixed greens.
Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Total Time: 45 minutes
Servings: 6
Ingredients
For the Chicken Salad
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons chopped fresh parsley
- 2 green onions, thinly sliced (optional)
For the Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt (or to taste)
Instructions
- Toast the almonds (optional but recommended). Heat a dry skillet over medium heat and toast the sliced almonds for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Let them cool.
- Make the dressing. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
- Combine the ingredients. Add the chicken, cranberries, toasted almonds, celery, red onion, parsley, and green onions (if using). Gently toss until everything is evenly coated with the dressing.
- Chill. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve. Garnish with a few extra almonds and dried cranberries if desired.
Optional Add-Ins
- Diced apple (Honeycrisp or Granny Smith)
- Seedless red or green grapes, halved
- Chopped pecans or walnuts
- Diced cucumber
- Crumbled feta or goat cheese
- A pinch of poppy seeds
Serving Suggestions
Enjoy it:
- In croissants or sandwich bread
- Wrapped in tortillas
- In lettuce cups for a low-carb option
- Over mixed greens
- With crackers or pita chips
Approximate Nutrition (Per Serving)
- Calories: 360
- Protein: 28 g
- Carbohydrates: 13 g
- Fat: 22 g
- Fiber: 2 g
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Do not freeze, as the mayonnaise-based dressing may separate after thawing.
Tip: Add the toasted almonds just before serving if you prefer maximum crunch, especially if you’re making the salad a day ahead.