Chicken Cranberry Salad Recipe

The chicken salad makes an incredibly versatile “stuffing” for any kind of vehicle, from snack-sized “bites” stuffed into a cherry tomato, to meal-sized portions inside a bell pepper, to lettuce wraps in any size you care to make.

If you always have a little chicken salad in the fridge or freezer, you’ll always have the major protein and fat component of a delicious Paleo meal all ready to go.

You could even use this recipe to replace the chicken salad in these rolled sandwiches if you’re faced with the problem of bringing food for a social event.

The dried cranberries in this recipe might be tricky to find – most brands are filled with a lot of sugar and sometimes other preservatives as well.

You can make your own if you’re really worried about this, or look for an unsweetened brand (or a kind made with fruit juice). Or you could also just accept the tiny amount of sugar as a compromise; since you’re not eating dried cranberries every day by the handful, it’s not likely to do you much harm.

This is an especially good recipe for using up any leftover chicken. No leftovers? No problem: just pick up a whole chicken, and place it in a big pot with an onion, 3-4 carrots, 2 celery stalks, and salt and pepper to taste.

Add enough water to cover the bird, and cook for about 90 minutes over medium heat – the meat goes in the salad, and the bones can stay in the pot a little longer for some homemade bone broth. It’s two ingredients for the price of one, a great way to make healthy food that’s also convenient.

Chicken Cranberry Salad Recipe

SERVES: 4 PREP: 25 min

Ingredients

• 4 cups cooked chicken, cut into cubes;
• 1 ½ cups dried cranberries;
• 1 cup celery, chopped;
• 2 green onions, sliced thinly;
• ½ cup green bell pepper, minced;
• 1 tsp. paprika
• ½ cup homemade mayonnaise;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. In a large bowl, combine the mayonnaise and the paprika.
2. Add the chicken, celery, bell pepper, and green onions, and combine well.
3. Add the cranberries. Mix again, and season to taste with salt and pepper.
4. Place in the refrigerator to chill and serve.

(Optional): to make a stuffed tomato or stuffed bell pepper just cut the top of the vegetable, empty the inside with a spoon or knife, and fill with the chicken cranberry mixture.

Chicken Cranberry Salad Recipe

A versatile main dish that will fill lettuce wraps or stuff peppers with ease - but it's also good enough to eat straight from the bowl.

5 from 1 vote

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Prep Time 25 mins

Total Time 25 mins

Course Salad

Cuisine American

Servings 4 people

Calories 577 kcal

Ingredients

  

1x2x3x

• 4 cups cooked chicken cut into cubes
• 1 ½ cups dried cranberries
• 1 cup celery chopped
• 2 green onions sliced thinly
• ½ cup green bell pepper minced
• 1 tsp. paprika
• ½ cup homemade mayonnaise
• Sea salt and freshly ground black pepper to taste

Instructions

 

• In a large bowl, combine the mayonnaise and the paprika.
  ½ cup homemade mayonnaise, 1 tsp. paprika
• Add the chicken, celery, bell pepper, and green onions, and combine well.
  4 cups cooked chicken, 1 cup celery, ½ cup green bell pepper, 2 green onions
• Add the cranberries. Mix again, and season to taste with salt and pepper.
  1 ½ cups dried cranberries, Sea salt and freshly ground black pepper to taste
• Place in the refrigerator to chill and serve.

Nutrition

Calories: 577kcalCarbohydrates: 41gProtein: 36gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 117mgSodium: 308mgPotassium: 491mgFiber: 4gSugar: 34gVitamin A: 925IUVitamin C: 17mgCalcium: 42mgIron: 2mg

Keyword chicken, cranberry, salad

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