Rachel's Cranberry Chicken Salad

Rachel's Cranberry Chicken Salad

56 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    15 m
Rachel
Recipe by  Rachel

“This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

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Reviews (56)

Rate This Recipe
Jillian
114

Jillian

Fruity and Fabulous! This is a great chicken salad and a great way to use up some leftover grilled chicken that I hand on hand. I LOVE dried cranberries so this chicken salad was right up my alley. I chopped up the chicken and opted to used celery in place of the green onions. I also chopped up a Red Delicious apple vs. shredding it. I mixed the dressing in a separate bowl before folding it into the chicken and other ingredients. For the dressing I used Hellman's light mayo and cut it with a bit of reduced fat sour cream I also used curry powder vs. dill. I'm a huge fan of dill, but for this salad I felt the curry powder just paired better. I let this set in the fridge for a few hours, after sneaking a few bits and WOW, what a wonderful combination of flavors! This was so good on whole grain bread. Thanks Rachel for a wonderful recipe!

jgreen1727
50

jgreen1727

Made this today, it was DELICIOUS. I used red onion instead on green. I will definitely make this again!

Marisa
32

Marisa

This was great but I did change a lot, I didn't use apples or lemon juice, I used walnuts, bacon, celery, and no onion. I served it on a good bread and it was wonderful, perfect for summer. Loved the dill

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 16.2 g
  • 5%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Curried Chicken Salad

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