Description

Indulge in a bowl of nostalgic Southern chicken salad, perfect for Sunday potlucks or quick lunches. This recipe combines succulent shredded chicken, tart dried cranberries, and crisp celery in a tangy, creamy mayonnaise-based dressing. With a perfect balance of savory and sweet, it is an easy, crowd-pleasing dish that tastes even better after chilling.

Ingredients

3 cups cooked rotisserie chicken, shredded
1 cup dried sweetened cranberries
2/3 cup celery, finely diced
1/2 cup sliced almonds, toasted
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 teaspoon lemon juice
1/4 teaspoon ground mustard
1/4 teaspoon onion powder
Kosher salt and black pepper to taste

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Instructions

In a large mixing bowl, combine the shredded chicken, dried cranberries, diced celery, and toasted almonds.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon juice, ground mustard, and onion powder.
Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Season with kosher salt and black pepper to taste.
Cover and refrigerate for 1 to 2 hours before serving to allow flavors to meld.

Notes

Best served chilled. Store in an airtight container in the refrigerator for up to 3 days. Customize by adding diced crisp apples or toasted pecans if desired. Serve on croissants, in lettuce wraps, or atop mixed greens.

Prep Time: 15
Category: Dinner
Method: Mixing
Cuisine: Southern American