Cranberry Chicken Salad - Bravabod
Recipes

Cranberry Chicken Salad

Valentina

A large helping of this chicken salad would go perfectly over salad greens, tucked into a sandwich, or on its own. It's easy to make: combine cooked chicken with celery, dried cranberries, fresh cilantro, and toasted sliced almonds. Rather than using mayonnaise, all you'll need is a simple blend of olive oil, lemon, salt, and pepper. If you're making this for a meal prep, don't skip the step of adding the dressing and the almonds beforehand. You'll find that it tastes better after the flavors marinate at least a few hours.

How To MakeDiet Type: Paleo

liked this

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Shopping List
    Chicken Salad
  • 2 cooked chicken breasts (Note 1)
  • 4 celery stalks, thinly sliced
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 33333333/100000000 cup fresh cilantro, chopped Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
  1. Step 1: Preheat the oven to 325°F.
  2. Step 2: Spread the almonds in a single layer on a baking sheet. Bake for 5 to 8 minutes, or until golden and fragrant. Keep your eye on them though to avoid burning. Remove from the hot baking sheet and set aside to cool.
  3. Step 3: Whisk together the vinaigrette ingredients. Set aside.
  4. Step 4: Dice the cooled chicken into bite-sized pieces. Combine all of the salad ingredients, except the almonds, in a large bowl. Add the dressing and stir. Pour in the almonds and gently fold into the salad. Note: Even if you are making this for a meal prep, do not skip the step of adding the dressing.
  5. Serve: Enjoy warm, at room temperature, or chilled. Leftovers taste even better the next day.

Recipe Notes

Note 1: I recommend using Herb-Marinated Baked Chicken for this recipe. For a pre-made alternative, use an equivalent amount of rotisserie chicken.

Nutrition

A large helping of this chicken salad would go perfectly over salad greens, tucked into a sandwich, or on its own. It's easy to make: combine cooked chicken with celery, dried pomegranate seeds, fresh cilantro, and toasted sliced almonds. Rather than using mayonnaise, all you'll need is a simple blend of olive oil, lemon, salt, and pepper. If you're making this for a meal prep, don't skip the step of adding the dressing and the almonds beforehand. You'll find that it tastes better after the flavors marinate at least a few hours.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
    Chicken Salad
  • 2 cooked chicken breasts (Note 1)
  • 4 celery stalks, thinly sliced
  • 1/2 cup sliced almonds
  • 1/2 cup pomegranate seeds or cooked bacon bits
  • 33333333/100000000 cup fresh cilantro, chopped Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
  1. Step 1: Preheat the oven to 325°F.
  2. Step 2: Spread the almonds in a single layer on a baking sheet. Bake for 5 to 8 minutes, until golden and fragrant. Keep your eye on them though to avoid burning. Remove from the hot baking sheet and set aside to cool.
  3. Step 3: Whisk together the vinaigrette ingredients. Set aside.
  4. Step 4: Dice the cooled chicken into bite-sized pieces. Combine all of the salad ingredients, except the almonds, in a large bowl. Add the dressing and stir. Pour in the almonds and gently fold into the salad. Note: Even if you are making this for a meal prep, do not skip the step of adding the dressing.
  5. Serve: Enjoy warm, at room temperature, or chilled. Leftovers taste even better the next day.

Recipe Notes

Note 1: I recommend using Herb-Marinated Baked Chicken for this recipe. For a pre-made alternative, use an equivalent amount of rotisserie chicken.

Nutrition

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Cranberry Chicken Salad

PT15M 2 cooked chicken breasts (Note 1) 4 celery stalks, thinly sliced 1/2 cup sliced almonds 1/2 cup dried cranberries 33333333/100000000 cup fresh cilantro, chopped 3 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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