Cranberry Jalapeño Chicken Salad
Cranberry Jalapeño Chicken Salad
Ingredients
For the Chicken Salad
- 2 cups shredded chicken
- 1/2 cup dried cranberries
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup jalapeño, diced, seeds removed for less spice
For the Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pinch black pepper
For Serving (Optional Sandwich)
- 4 slices bread, such as sourdough
- 2 tablespoons mayonnaise, as needed for bread
- 4 lettuce leaves
Instructions
- 1
In a large mixing bowl, combine the 2 cups of shredded chicken, 1/2 cup of dried cranberries, 1/4 cup of chopped cilantro, 1/4 cup of chopped green onions, and 1/4 cup of diced jalapeño. Set aside.
⏱️ 5 min
- 2
In a separate smaller bowl, prepare the dressing by combining 1/2 cup of Greek yogurt, 2 tablespoons of mayonnaise, 1 tablespoon of lime juice, 1 tablespoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of black pepper.
⏱️ 3 min
- 3
Whisk the dressing ingredients together thoroughly until they are well combined and smooth.
⏱️ 2 min - 4
Pour the prepared dressing over the chicken and vegetable mixture in the large bowl.
⏱️ 1 min
- 5
Stir all the ingredients together until everything is evenly coated with the creamy dressing.
⏱️ 2 min
- 6
If making a sandwich, spread a thin layer of mayonnaise on one side of a slice of bread. Place lettuce leaves on top of the mayonnaise-spread bread.
⏱️ 2 min
- 7
Scoop a generous amount of the cranberry jalapeño chicken salad onto the lettuce.
⏱️ 1 min
- 8
Place another slice of bread on top to complete the sandwich.
⏱️ 1 min
- 9
Grill or toast the assembled sandwich until the bread is golden brown and crispy, if desired.
⏱️ 3 min
- 10
Cut the sandwich in half and serve immediately. Alternatively, serve the chicken salad with crackers.
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Jalapeño Chicken Salad
For the Chicken Salad
- 2 cups shredded chicken
- 1/2 cup dried cranberries
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup jalapeño, diced, seeds removed for less spice
For the Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pinch black pepper
For Serving (Optional Sandwich)
- 4 slices bread, such as sourdough
- 2 tablespoons mayonnaise, as needed for bread
- 4 lettuce leaves
Instructions
- 1
In a large mixing bowl, combine the 2 cups of shredded chicken, 1/2 cup of dried cranberries, 1/4 cup of chopped cilantro, 1/4 cup of chopped green onions, and 1/4 cup of diced jalapeño. Set aside.
⏱️ 5 min - 2
In a separate smaller bowl, prepare the dressing by combining 1/2 cup of Greek yogurt, 2 tablespoons of mayonnaise, 1 tablespoon of lime juice, 1 tablespoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and a pinch of black pepper.
⏱️ 3 min - 3
Whisk the dressing ingredients together thoroughly until they are well combined and smooth.
⏱️ 2 min - 4
Pour the prepared dressing over the chicken and vegetable mixture in the large bowl.
⏱️ 1 min - 5
Stir all the ingredients together until everything is evenly coated with the creamy dressing.
⏱️ 2 min - 6
If making a sandwich, spread a thin layer of mayonnaise on one side of a slice of bread. Place lettuce leaves on top of the mayonnaise-spread bread.
⏱️ 2 min - 7
Scoop a generous amount of the cranberry jalapeño chicken salad onto the lettuce.
⏱️ 1 min - 8
Place another slice of bread on top to complete the sandwich.
⏱️ 1 min - 9
Grill or toast the assembled sandwich until the bread is golden brown and crispy, if desired.
⏱️ 3 min - 10
Cut the sandwich in half and serve immediately. Alternatively, serve the chicken salad with crackers.