Ingredients
Units
Scale
- 3 boneless shredded cooked chicken (you could also use turkey or 2 [12.5 oz] cans of drained canned chicken)
- 1/4 teaspoon thyme
- 1/2 cup mayonnaise
- 2 oz Dried Cranberries (or more )
- 2 teaspoons dijon
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1 Container/bag spring mix salad
- 6 slices bread of your choice (or use a wrap)
Instructions
- In a bowl, mix together mayonnaise, dijon mustard, thyme, onion and aril powder, paprika, salt, and celery seed.
- Add dried cranberries and chicken to the dressing and fold until everything is incorporated.
- Speed on to the bread and a good amount of the chicken salad mixture (I try to make it about ½ inch in thickness, but it’s totally up to you) add a layer of spring mix salad, and enjoy!
Equipment
Global 7-piece Ikasu Knife Block Set
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt – Earl Grey
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Buy Now → Notes
This chicken salad is a great make-ahead so you have it ready for lunch or dinner.
Storage Details
- Chicken salad should be stored in an airtight container in the refrigerator and will keep up to 3 days. Give it a gentle stir to reincorporate the dressing and ingredients.
- Chicken salad does not freeze well because of the mayonnaise For meal prep, just make the chicken ahead of time, and then you’ve got lunch/dinner in minutes.
- Prep Time: 15 minutes
- Category: Dinner, lunch
- Cuisine: American
Nutrition
- Calories: 1672
- Sugar: 9
- Sodium: 932
- Fat: 116
- Saturated Fat: 31
- Carbohydrates: 22
- Fiber: 2
- Protein: 128
- Cholesterol: 509