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As we dive into the ingredients of the Cranberry Almond Chicken Salad, it’s worth noting the myriad of health benefits that each component brings to the table. This salad isn’t just a feast for the palate; it also serves as a powerhouse of nutrition.

Cranberry Almond Chicken Salad

Looking for a deliciously refreshing salad that’s both nutritious and easy to prepare? Try the Cranberry Almond Chicken Salad! This delightful dish features savory chicken, sweet-tart cranberries, and crunchy almonds, making it perfect for lunch, dinner, or gatherings with friends. Packed with protein, antioxidants, and healthy fats, it combines taste and nutrition seamlessly. Customize the dressing to suit your preferences and enjoy a wholesome meal all week long. Discover how to make this vibrant salad a staple in your diet!
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Ingredients
  

2 cups cooked chicken, shredded or diced (rotisserie chicken is recommended for convenience)

1 cup fresh or dried cranberries

1/2 cup sliced almonds, toasted until golden

1/2 cup celery, finely chopped

1/4 cup red onion, finely diced

1/2 cup mayonnaise (substitute with Greek yogurt for a lighter option)

1 tablespoon Dijon mustard

1 tablespoon honey (optional, for a subtle sweetness)

1 tablespoon apple cider vinegar

Salt and pepper to taste

Mixed greens or crisp lettuce for serving (optional)

Instructions
 

Prepare the Chicken: If you are not using rotisserie chicken, cook chicken breasts by boiling in water or pan-searing in a skillet over medium heat until fully cooked (internal temperature reaches 165°F/74°C). Let the cooked chicken cool, then shred into bite-sized pieces.

    Toast the Almonds: In a dry skillet over medium heat, add the sliced almonds. Stir frequently and toast them until they turn golden-brown and release a nutty aroma, approximately 3-5 minutes. Be vigilant, as they can burn easily. Once toasted, transfer the almonds to a plate to cool.

      Mix the Dressing: In a large mixing bowl, combine the mayonnaise (or Greek yogurt), Dijon mustard, honey (if using), apple cider vinegar, and a pinch of salt and pepper. Whisk until the mixture is smooth and creamy.

        Combine the Ingredients: In the bowl with the dressing, add the shredded chicken, cranberries, chopped celery, diced red onion, and cooled toasted almonds. Gently fold the mixture to ensure that the chicken and vegetables are evenly coated with the dressing.

          Taste and Adjust: Sample the salad and adjust the flavors to your liking. If you prefer more zest, add a bit more apple cider vinegar or season with additional salt, pepper, or honey as desired.

            Chill (optional): For optimal flavor infusion, cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This step is great if you have the time, but the salad can be enjoyed immediately as well.

              Serve: To serve, create a bed of mixed greens or lettuce on each plate, and then scoop the chicken salad on top. For a decorative touch, sprinkle additional toasted almonds or cranberries over the salad.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes (if chilling) | 4 servings