Description
Chicken salad with cranberries is a vibrant and refreshing dish that combines tender chicken, crunchy fresh vegetables, and sweet-tart cranberries. Perfect for picnics or casual gatherings, this salad elevates any meal with its stunning presentation and delightful flavor. Enjoy it on its own or as a filling for sandwiches—it’s a wholesome choice that satisfies both taste and nutrition.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups fresh spinach, chopped
- 1 cup dried cranberries
- ½ cup walnuts or pecans, toasted
- ½ cup Greek yogurt
- 1 tsp Dijon mustard
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper; bake in a greased dish for 25-30 minutes until cooked through (165°F internal temperature). Let rest before slicing.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
- In a large mixing bowl, combine chopped spinach, sliced chicken, cranberries, and nuts. Gently fold in the dressing until well-coated.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
- Serve chilled on plates or in lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg