Ingredients
Scale
- 3 cups cooked, shredded chicken (from a rotisserie chicken)
- 1 cup dried sweetened cranberries (Craisins), dried cherries, or halved red grapes
- ⅔ cup finely diced celery
- ½ cup sliced almonds (or chopped pecans or walnuts)
- ¾ cup Duke's mayonnaise, or more to taste
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- ¼ teaspoon ground mustard
- ¼ teaspoon onion powder
- Kosher salt and ground black pepper, to taste
Instructions
- In a large bowl, mix the shredded chicken, cranberries (or grapes or cherries), celery, and almonds.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, lemon juice, ground mustard, onion powder, ½ teaspoon salt, and a dash of pepper.
- Pour the dressing into the chicken mixture and fold gently to coat. Adjust seasoning with more mayonnaise, salt, or pepper if desired.
- Cover the salad and refrigerate for at least 1-2 hours (or overnight) to enhance the flavors.
Notes
For more flavor, let the salad chill overnight before serving.
This salad can be served on a bed of greens or as a filling in sandwiches.
Feel free to substitute almonds with pecans or walnuts based on preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.