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Chicken Salad with Dried Cranberries

Ingredients

Scale
  • 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

Instructions

  1. 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.