Description
A fresh, crunchy chicken salad with cranberries, apples, and a light Dijon dressing. Simple, balanced, and perfect for lunch or dinner.
Ingredients
Units
Scale
- 4 cups shredded chicken (about 560 g)
Rotisserie chicken, leftover roasted chicken, or cooked chicken breast all work well - 1 cup grated carrot (110 g)
- 1/2 cup dried cranberries (70 g)
- 1/3 cup finely chopped parsley (10 g)
- 1 cup chopped onion (150 g)
- 1/2 cup chopped apple (75 g)
- 1/2 cup chopped celery (60 g)
- 3 tablespoons mayonnaise (45 g)
- 1 tablespoon Dijon mustard (15 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons apple cider vinegar or wine vinegar (30 ml)
- Salt and black pepper, to taste
Instructions
In a large bowl with the shredded chicken, combine the grated carrot, chopped onion, chopped apple, and celery. Mix well so everything is evenly distributed. Add the mayonnaise, Dijon mustard, olive oil, vinegar, salt, and black pepper. Mix until the vegetables are evenly coated.
- Gently fold in the dried cranberries and chopped parsley. Taste and adjust seasoning if needed.
- Serve over fresh lettuce.
Notes
Add cranberries and parsley at the end for best texture.
Let rest briefly before serving.
These nutrition values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 15 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Worldwide
Nutrition
- Serving Size: 350 g
- Calories: 430
- Sugar: 11 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg