Cranberry chicken salad is a timeless classic, offering a delightful blend of sweet and savory flavors. But let’s be honest, sometimes the chicken can be a little dry. That’s where this recipe comes in! I’m sharing what I truly believe is the **best cranberry chicken salad recipe** you’ll ever try, packed with flavor and boasting the perfect creamy texture. The secret? A simple technique that guarantees juicy chicken every single time. Get ready to learn how to make cranberry chicken salad that’s perfect for lunch, a light dinner, or your next gathering.
Why You’ll Love This Juicy Cranberry Chicken Salad Recipe
This isn’t just another chicken salad recipe; it’s a game-changer. The secret lies in one simple step: brining the chicken breast before cooking. This makes all the difference in the world! Here’s why you’ll keep coming back to this recipe:
Juicy and flavorful chicken: Brining infuses the chicken with moisture and flavor, preventing dryness and making every bite incredibly delicious. Say goodbye to bland, dry chicken salad!
Easy to make: With simple steps and readily available ingredients like chicken breast, celery, cranberries, and mayonnaise, this recipe comes together in minutes.
Versatile: This cranberry chicken salad is perfect for sandwiches on croissants or bread, served on top of a bed of salad, or enjoyed as a quick and satisfying lunch.
Meal-prep friendly: You can easily make this salad ahead of time for easy weekday meals. The flavors meld together beautifully as it chills, making it even more delicious the next day.
Ingredients Needed
- 4 cups cooked chicken breast (chopped)
- 1 stalk celery (sliced)
- 1 – 2 green onions (sliced)
- 3/4 cup sweetened, dried cranberries
- 1/2 cup pine nuts (toasted)
- 1/2 cup mayonnaise
- 1/4 – 1/2 teaspoon dry mustard powder (or 1 – 2 teaspoons Dijon mustard)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Ingredient Notes & Substitutions
Chicken Breast: For a super convenient option, use rotisserie chicken. Simply shred or chop it and you’re good to go! If you prefer to cook your own, I’ll share my favorite method later in the article. Make sure to chop the chicken evenly for the best texture.
Mayonnaise: Feel free to use your favorite type of mayonnaise. Full-fat, light, or even vegan mayo all work well. For a tangier flavor, consider using Greek yogurt, but keep in mind this alters the flavor profile. If you are dairy free be sure to select a dairy-free mayonnaise.
Cranberries: I typically use sweetened dried cranberries in this recipe. If you’re using unsweetened, you might want to add a touch of honey or maple syrup to balance the flavors. For more information on cranberries, you can visit this Wikipedia article about cranberries. While I prefer dried in this recipe, you can make a cooked cranberry sauce using fresh cranberries and then allow it to cool before adding.
Pine Nuts: If you don’t have pine nuts on hand, you can easily substitute with other nuts like pecans, almonds, or walnuts. Be sure to toast them for the best flavor! I will share how to toast them later.
Mustard: The recipe calls for dry mustard powder or Dijon mustard. Dry mustard powder provides a more subtle, slightly tangy flavor, while Dijon mustard adds a bolder, more pronounced mustard flavor. Use what you prefer, or even a combination of both!
Celery & Green Onions: If you’re not a fan of celery, try using water chestnuts or finely chopped apple for a similar crunch. For the green onions, chives or finely diced sweet onion can be used as substitutes.
How to Make Cranberry Chicken Salad
Step 1: Prep the Salad Ingredients
First, prepare all of your ingredients. Slice the celery thinly for the best texture and bite. Finely chop the green onions, you’ll smell that classic oniony aroma as you do! Make sure your cooked chicken breast is fully cooled before chopping it into bite-sized pieces. This prevents the salad from becoming warm.
Step 2: Toast the Pine Nuts (Optional)
Toasting the pine nuts is optional, but highly recommended. It really brings out their nutty flavor and adds a pleasant crunch to the salad. You can toast them in a dry skillet over medium heat, stirring constantly, until they’re golden brown and fragrant. Watch them carefully, as they can burn quickly! Alternatively, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until golden brown.
Step 3: Mix the Chicken Salad
In a large mixing bowl, gently combine the chopped chicken, sliced celery, green onions, toasted pine nuts, and dried cranberries. Add the mayonnaise and mustard powder (or Dijon mustard). Stir everything together until well combined. Now’s the time to taste and adjust the seasoning. Add more salt, pepper, or mustard to your liking.
Step 4: Chill Before Serving
Cover the bowl and refrigerate the chicken salad for at least 30 minutes. Chilling allows the flavors to meld together, creating a more cohesive and delicious salad. I find that chilling for a couple of hours (or even overnight!) is even better. It gives the flavors time to really develop.
Cooking the Perfect Chicken Breast for Salad
The foundation of a great chicken salad is, of course, perfectly cooked chicken. You can bake, poach, grill, or use rotisserie chicken. However, for the juiciest chicken salad, I highly recommend brining the chicken breast before cooking.
Brining Instructions
To brine your chicken, dissolve 1/4 cup of salt and 2 tablespoons of sugar in 4 cups of water. Submerge the chicken breasts in the brine, making sure they’re fully covered. Refrigerate for at least 30 minutes (for smaller breasts) or up to 2 hours (for larger breasts). Do not brine for longer than 2 hours, as the chicken can become too salty. After brining, rinse the chicken thoroughly and pat it dry before cooking.
Baking Instructions
Preheat your oven to 375°F (190°C). Place the brined chicken breasts on a baking sheet lined with parchment paper. Bake for 20-30 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. You can find more information on safe internal cooking temperatures from the USDA. Let the chicken rest for at least 10 minutes before chopping it for the salad. This allows the juices to redistribute, resulting in even more tender and flavorful chicken.
Pro Tips & Troubleshooting
Pro Tips
- Brine the chicken for the juiciest results.
- Toast the pine nuts for enhanced flavor and texture.
- Adjust the amount of mayonnaise to your liking. Some people prefer a creamier salad, while others like it lighter.
- Use a sharp knife for even chopping of ingredients.
- Chill the salad for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning before serving.
- Add a squeeze of lemon juice for extra brightness.
Common Mistakes to Avoid
- Overcooking the chicken (leads to dryness, defeats the purpose of the brining).
- Skipping the chilling step (flavors won’t blend properly).
- Adding too much mayonnaise (can make the salad heavy and greasy).
- Not toasting the pine nuts (missed opportunity for flavor and texture).
- Using old or stale ingredients (affects the overall taste).
Serving & Storage
Serving Ideas
- Serve on a croissant or wheat bread for a classic sandwich.
- Serve on lettuce wraps or apple slices for a low-carb option.
- Serve with fancy wheat crackers or Ritz crackers as an appetizer.
- Pair with a side salad, soup, or fresh fruit.
- Garnish with fresh herbs like chives or parsley.
- Offer different types of bread or crackers for guests to choose from.
Storage and Make-Ahead
Store leftover cranberry chicken salad in an airtight container in the refrigerator. It will last for 3-5 days. Be sure to check for any signs of spoilage (smell, appearance) before consuming. While freezing isn’t recommended due to the mayonnaise separating, you can freeze the cooked chicken separately and add the other ingredients when you’re ready to serve. The salad can be made a day or two ahead of time. In fact, I think it is even more flavorful after the ingredients have had time to sit together.
Conclusion
This cranberry chicken salad recipe truly delivers on flavor and texture. The simple brining technique guarantees juicy chicken, making it stand out from the rest. I encourage you to try different variations and serving ideas to make it your own. Don’t forget to share this recipe with your friends and family – they’ll thank you for it!
Craving more salads? Check out this classic apple salad recipe for another delicious and easy option.
FAQ
How long does cranberry chicken salad last in the fridge?
It will last for 3-5 days when stored properly in an airtight container.
Can I freeze cranberry chicken salad?
Freezing is not recommended due to the mayonnaise separating. However, you can freeze the chicken separately and add the other ingredients when ready to serve.
What are some good substitutes for celery in chicken salad?
Water chestnuts, chopped apple, or even a bit of bell pepper can provide a similar crunch.
What is the best way to cook chicken for chicken salad?
Baking or poaching are both good options. The most important thing is to not overcook the chicken. Brining the chicken ensures it stays juicy regardless of the cooking method.
If you are looking for a new way to use chicken, perhaps you should try this easy slow cooker chicken tacos recipe!
What are some good serving suggestions for cranberry chicken salad?
Croissants, lettuce wraps, crackers, or even just on its own as a salad are all great options.
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt can be used as a healthier alternative. It will change the flavor slightly, but still be delicious.
Can you use fresh cranberries instead of dried?
Yes, but you’ll need to cook them down with a bit of sugar and water until they soften. Allow them to cool completely before adding them to the salad.
Looking for other great salads? This best macaroni salad recipe is sure to be a crowd-pleaser!
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Juicy Cranberry Chicken Salad Recipe with Secret Twist
Ingredients
Equipment
Method
- Slice the celery thinly. Finely chop the green onions. Make sure your cooked chicken breast is fully cooled before chopping it into bite-sized pieces.
- Toast pine nuts in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. Watch carefully, as they can burn quickly! Alternatively, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until golden brown.
- In a large mixing bowl, gently combine the chopped chicken, sliced celery, green onions, toasted pine nuts, and dried cranberries. Add the mayonnaise and mustard powder (or Dijon mustard). Stir everything together until well combined. Now's the time to taste and adjust the seasoning. Add more salt, pepper, or mustard to your liking.
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes. Chilling allows the flavors to meld together, creating a more cohesive and delicious salad. I find that chilling for a couple of hours (or even overnight!) is even better. It gives the flavors time to really develop.
- Dissolve 1/4 cup of salt and 2 tablespoons of sugar in 4 cups of water. Submerge the chicken breasts in the brine, making sure they're fully covered. Refrigerate for at least 30 minutes (for smaller breasts) or up to 2 hours (for larger breasts). Do not brine for longer than 2 hours, as the chicken can become too salty. After brining, rinse the chicken thoroughly and pat it dry before cooking.
- Preheat your oven to 375°F (190°C). Place the brined chicken breasts on a baking sheet lined with parchment paper. Bake for 20-30 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Let the chicken rest for at least 10 minutes before chopping it for the salad. This allows the juices to redistribute, resulting in even more tender and flavorful chicken.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
