If you’re looking for a fresh (and healthy) salad for lunches, you’ve got to try this chicken salad. It’s my favorite chicken salad recipe, one that everyone in our family loves. It’s easy to put together and tastes great!
I just whipped up a batch for my family to have for lunch. We like to serve the salad on flour tortillas, on sliced apples, or just right out of the bowl. So many options!
This recipe makes approximately 8 cups of salad. It will last in your refrigerator for up to 4 days. Save this recipe in Paprika, and make a batch for the weekend and enjoy!
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INGREDIENTS:
- 4 cups diced Cooked Rotisserie Chicken (1 tub of chicken)
- 1 cup Sliced Almonds
- 2/3 cups Dried Cranberries
- 2 cups Apples, finely diced (about 2 apples – we prefer Honeycrisp)
- 2/3 cups Green Onions, thinly sliced
DRESSING:
- 2/3 cups Mayo
- 6 tablespoons Sour Cream
- 3 tablespoons Honey
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
DIRECTIONS:
- Using an 8-cup batter bowl, mix all the ingredients for the dressing right in the bowl.
- Add the salad ingredients (chicken, almonds, cranberries, apples, and green onions) to the dressing in the bowl.
- Stir to mix well.
- Serve chicken salad alone, or put it on a flour tortilla and serve it as a wrap. You can also serve a dollup of salad on a sliced apple. So good!
- Store leftover chicken salad in a sealed container and keep in the refrigerator for up to 4 days (but trust me, it won’t last that long).
If you try this recipe, leave me a comment and let me know what you think!
