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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, combine the shredded chicken, cranberries (or grapes or cherries), celery, and almonds.
- In another bowl, whisk together the mayonnaise, vinegar, sugar, lemon juice, ground mustard, onion powder, ½ teaspoon salt, and a dash of pepper.
- Pour the dressing over the chicken mixture and stir gently to coat. Adjust seasoning and mayonnaise as needed.
- Cover the bowl and refrigerate for at least 1-2 hours, or overnight, to blend the flavors.
Notes
For a lighter option, use Greek yogurt in place of mayonnaise.
Add a sprinkle of fresh herbs like parsley or dill for an extra flavor boost.
Serve on a bed of greens or as a sandwich filling.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 50mg