Chicken Salad with Dried Cranberries, Fennel, & Toasted Almonds
Gale Gand's Lunch!
Published by Houghton Mifflin Harcourt
Editor's Note: When the weather's warm cold meals are heavenly, and this Chicken Salad with Dried Cranberries, Fennel, and Toasted Almonds is certainly no exception. With this recipe, you'll learn how to make chicken salad that your whole family will love! Cranberries provide a hint of sweetness to balance out the savory chicken, while sliced almonds give this chicken salad recipe a bit of a crunch. This makes for a filling and flavorful sandwich, or serve atop lettuce for a lower-carb option!
Chicken salad can be made in about a million different ways. No matter how I make it, I always include something crunchy, whether it’s the typical chopped celery or something a little different. In this version, the crunch comes from fennel and almonds. Tart dried cranberries add punch, but feel free to try another dried fruit, such as dried cherries or chopped dried apricots.
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationLactose-free, Peanut Free
MealBrunch, Dinner, Lunch
Type of DishSalad
- 4 cups chopped roasted chicken (about the amount from a whole chicken)
- 1/4 cup dried cranberries
- 1/4 cup diced fennel bulb
- 1/4 cup sliced almonds, toasted
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon chopped fresh flat-leaf parsley
- 1/8 teaspoon freshly ground black pepper
Place the chicken, cranberries, fennel, almonds, mayonnaise, lemon juice, parsley, and pepper in a medium bowl and stir with a fork until well combined. Use in a sandwich or on some mixed greens for a nice lunch salad, or store in an airtight container in the refrigerator for up to 5 days.
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2014 Gale Gand