Cranberry Chicken (Turkey) Salad

5 from 1 vote

A favorite for ladies’ luncheons and summer picnics, this Cranberry Chicken Salad recipe takes on an elegant flare when served during the holiday season. Eat it on crackers as an appetizer, on a bed of crispy romaine, stylishly in lettuce cups, between slices of rye bread, or in a pita to make a sandwich for a light meal made with wholesome ingredients and a delicious dignified past.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Appetizer, Dinner, Lunch

Cuisine: American

Calories: 595

Ingredients Equipment Method Nutrition Notes

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Ingredients

US CustomaryMetric

For the Chicken

1 pound boneless skinless Chicken Breasts
1 tablespoon Oil Roasted Garlic Grapeseed Oil is recommended

For the Dressing

⅓ cup Cranberry Poppy Seed Vinaigrette*
¼ cup gluten-free Mayonnaise

To Make the Salad

1 cup Grapes approximately 24 to 26 equal one cup
½ cup Celery diced small
¼ cup sliced Almonds
Salt and pepper to taste if desired.

To Serve

8 slices gluten-free Rye Bread [1]
2 cups Arugula can substitute spring greens mix or use chopped Romaine

Equipment

Large non-stick Skillet
Cutting Board
Mixing Bowls
Utensils (Knife, Tongs, Measuring Cups & Spoons, Rubber Spatula or Large Spoon, Whisk)

Nutrition

Calories: 595kcalCarbohydrates: 45.7gProtein: 33.8gFat: 30.7gSaturated Fat: 4.7gPolyunsaturated Fat: 14.5gMonounsaturated Fat: 9.1gTrans Fat: 0.1gCholesterol: 91.8mgSodium: 742.9mgPotassium: 708.3mgFiber: 5.6gSugar: 14.3gVitamin A: 39.4IUVitamin C: 3.4mgVitamin D: 0.1µgCalcium: 115.3mgIron: 3mg

Method

For the Chicken

Heat oil in a large non-stick skillet over medium heat. Cook chicken for about 5 minutes on each side or until the chicken is thoroughly cooked (165°F).
Transfer the chicken to a cutting board to rest and cool. Shred or dice into ½-inch cubes.

For the Dressing

Whisk together mayonnaise and Cranberry Poppy Seed Vinaigrette*.

To Make the Salad

Add the chicken to a large bowl, toss with grapes, celery, almonds, and dressing. Season with salt and pepper if desired. Refrigerate until serving.

To Serve

Serve on gluten-free rye bread with arugula or substitute spring greens mix or chopped Romaine. [1]

Kitchen Notes

Footnotes:

*Cranberry Poppy Seed Vinaigrette is seasonally available from .

[1] Feel free to serve this salad by replacing the bread with gluten-free pitas, on top of crispy Romaine, filling lettuce cups, or serving it as an appetizer on crackers or for stuffing in cherry tomato halves!

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