Description
A refreshing mayo-free chicken salad with a tangy honey mustard vinaigrette, crisp celery, and plump cranberries. Light, adaptable, and bursting with sunshine-like flavors, perfect for lunches or light meals.
Ingredients
2 cups cooked chicken (shredded or diced),
1 cup celery (finely chopped),
1/2 cup dried cranberries,
1/3 cup olive oil,
2 tablespoons apple cider vinegar,
3 tablespoons honey,
1 tablespoon Dijon mustard,
1 teaspoon Dijon mustard (prepared separately for dressing),
1/2 teaspoon salt,
1/4 teaspoon black pepper,
Optional: 1 cup chopped walnuts or pecans
Instructions
Shred or dice cooked chicken; set aside.
In a bowl, whisk together olive oil, apple cider vinegar, honey, 1 tbsp Dijon mustard, salt, and pepper until smooth.
Add chicken, celery, and cranberries to the dressing, mixing until well combined.
If desired, fold in chopped nuts for added crunch.
Chill for 15–20 minutes before serving to allow flavors to meld.
Notes
Use rotisserie chicken for convenience or poach/chuck your own for freshness.
Adjust honey/mustard ratio to taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Serves as a sandwich spread or base for grain bowls with quinoa or farro.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 18g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg