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Cranberry almond chicken salad with greek yogurt dressing in a white bowl topped with toasted almonds and dried cranberries

Cranberry Almond Chicken Salad (with Greek Yogurt)

5 from 1 vote
A creamy, high-protein chicken salad made with rotisserie chicken, dried cranberries, toasted almonds, and a tangy greek yogurt dressing. Ready in 15 minutes. 39g protein per serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings : 4 servings

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Ingredients

For the Salad
  • 3 cups finely diced rotisserie chicken breast
  • ½ cup dried cranberries
  • ⅓ cup roughly chopped toasted almonds
  • 2 finely diced celery stalks
  • 2 thinly sliced green onions
For the Dressing
  • ⅔ cup plain greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • ½ lemon, zest & juice
  • 1 tsp maple syrup
  • salt, to taste
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Start Cooking

Instructions
 

  1. Toast the almonds (optional)
    Skip this step if you bought them pre-toasted. Otherwise, choose whichever method fits your setup.
    Stovetop: Add ⅓ cup roughly chopped toasted almonds to a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat right away so they stop cooking.
    Oven: Spread the almonds in a single layer on a small baking sheet and bake at 350°F (175°C) for 6 to 8 minutes, shaking the pan halfway, until golden and fragrant.
    Air fryer: Spread the almonds in the basket in a single layer and air fry at 325°F (160°C) for 4 to 5 minutes, shaking halfway. Watch closely toward the end since they go from golden to burnt fast.
    Roasted almonds spread in an air fryer basket, after toasting
  2. Make the dressing
    In a large bowl, whisk together ⅔ cup plain greek yogurt, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, ½ lemon, zest & juice, 1 tsp maple syrup, and salt, to taste until smooth and creamy.
    Creamy greek yogurt dressing whisked smooth with mustard seeds visible throughout
  3. Add the salad ingredients
    Add in 3 cups finely diced rotisserie chicken breast, 2 finely diced celery stalks, 2 thinly sliced green onions, ½ cup dried cranberries, and the toasted almonds.
    Mix for 2 to 3 minutes. Longer than you think you need so the chicken starts breaking apart and creates a shreddy soft texture.
    Diced rotisserie chicken, celery, green onions, toasted almonds, and dried cranberries in a stainless bowl
  4. Chill and serve
    Taste and adjust with more salt, lemon juice, or maple syrup if needed. Chill for 20 to 30 minutes before serving so the flavors can meld.
    Chicken salad with dried cranberries and toasted almonds in a white bowl with a silver spoon, served with crackers

Nutrition

Calories: 333kcalCarbohydrates: 20gProtein: 39gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 91mgSodium: 180mgPotassium: 419mgFiber: 3gSugar: 15gVitamin A: 121IUVitamin C: 8mgCalcium: 109mgIron: 2mg

Notes

  • Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
  • Make it dairy-free: Swap the greek yogurt for an equal amount of mayonnaise.
  • Adjust the sweetness: Skip the maple syrup if you prefer a tangier, more savory dressing. The cranberries already bring sweetness on their own.