Ingredients
- Cooked Chicken Breast: 2 cups, shredded
- Dried Cranberries: 1/2 cup
- Celery: 1/2 cup, diced
- Green Onions: 1/4 cup, sliced
- Almonds: 1/4 cup, slivered
- Mayonnaise: 1/2 cup
- Soy Sauce: 1 tablespoon
- Rice Vinegar: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the shredded cooked chicken, dried cranberries, diced celery, and sliced green onions.
- Step 2: In a separate small bowl, whisk together the mayonnaise, soy sauce, and rice vinegar until smooth. This is your dressing.
- Step 3: Pour the dressing over the chicken and cranberry mixture. Gently stir to combine, ensuring all ingredients are coated evenly.
- Step 4: Add the slivered almonds to the salad and gently fold them in.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled and enjoy!
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but the celery may lose some of its crispness.
- This salad is best served cold, but you can perk up the flavors by adding a fresh squeeze of lime before serving if desired.
- Serve this vibrant salad in lettuce cups or on croissants for an easy and elegant lunch.
- For a richer flavor, toast the slivered almonds in a dry pan until lightly golden before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American