Did you ever have an old standby recipe that continues to be delicious every single time you make it and you just never get tired of it? Well, this is one of those recipes for me! This cranberry almond chicken salad is stupid simple to make and yet I get compliments like it was some gourmet accomplishment. Even better, anyone following a gluten-free, dairy-free diet can enjoy it too, making it the ultimate quick dish for unexpected guests.
Speaking of surprise guests: this chicken salad recipe is perfect for scaling up to serve a large group of people, so the versatility can't be beat! We usually include it in our menu for summertime camping too because it can be made ahead of time and provides a quick, refreshing lunch in the middle of a day spent on the lake.
Cranberry Almond Chicken Salad Recipe
I love tossing a whole chicken into my trusty Instant Pot and then shredding it for the salad. It lends such a nice depth of flavor.
I sometimes substitute pecans if that's what I have on hand, as well as dairy-free yogurt in place of the sour cream for those who need it (and the “regulars” can't even tell the difference!).
½ cup mayonnaise (this is our favorite organic mayo)
¼ cup sour cream (or dairy-free yogurt)
2 tablespoons raw honey
1 tablespoon of ground mustard
½ teaspoon white vinegar
½ teaspoon organic sugar
Salt and pepper to taste
4 cups pastured chicken breasts, shredded or cut into little chunks
½ cup almonds, sliced
½ cup dried organic cranberries, chopped
½ cup celery, chopped (1 stalk)
Pomegranate seeds and/or paprika for garnish (optional)
- In a small bowl, mix all ingredients to create the dressing.
- In a large bowl, put in chicken, almonds, cranberries and celery.
- Pour in dressing over the chicken mixture, gently mix it together.
- Cover and refrigerate for an hour before serving over gluten-free crackers (Mary's Gone Crackers are yummy and certified organic).
- Garnish if desired and serve cool.
What's your favorite quick and easy standby recipe?