No time to make dinner tonight? No problem! This healthy chicken salad recipe is easy and ready to eat when you are. Just mix ahead of time, cover, and store in the refrigerator until it’s time to eat.

(Any information in this post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.)

I absolutely delight in good chicken salad. The problem? I’m picky. Actually, I’m VERY picky about my chicken salad. Most recipes and store-bought chicken salad is bland and contains too high of a ratio of chicken to other ingredients for me. That’s why I experimented until I had developed a flavorful recipe that was both delicious and healthy.

While you can use pre-cooked chicken to save time, I like to cook and shred the chicken myself. I think it tastes better and doesn’t have the sodium and preservatives that pre-cooked chicken contains. However, I have used the bagged variety in the past and the recipe tastes almost as good.

While most recipes call for grapes for the added sweetness, it is my opinion that cranberries go much better with poultry. Conveniently, I usually have some dried, sweetened cranberries in my pantry so I use them as the sweet component of this recipe, and it tastes oh so scrumptious! Can you substitute non-sweetened dried cranberries to reduce the added sugar? Absolutely! I only use the sweetened version because I keep them on hand as a healthy, easy snack for my kids.

The next “strange” ingredient is the almonds. This is not a typical ingredient for chicken salad recipes, I’m aware. As a dietitian, I looked at the recipe and, with all the polyunsaturated fat from the mayonnaise and chicken, decided I needed to add a source of healthy, monounsaturated fat. Almonds are also something I keep on hand for a healthy and fast snack, and a delicious source of monounsaturated fat, so naturally it was added to the recipe. And why not? Cranberries, almonds, and chicken? It’s a great flavor combination! But besides the taste, almonds add a satisfying crunch and texture that you just don’t get with the vegetables.

Finally, we get to the dressing. I saved this for last because of my rather unpopular opinion. Although mayonnaise is included on the ingredients list, I prefer to substitute Miracle Whip salad dressing for the mayo. Yes, many will judge me for this, but I just love the taste of Miracle Whip! The added tanginess is incredible. However, either can be used and this will still taste great.

This healthy chicken salad recipe goes wonderfully with any type of bread or cracker, although it also tastes great when served in a lettuce wrap. Adding some raw vegetables with hummus as a dip makes it a complete meal. This is a great dinner (or lunch!) to make ahead of time for those days you need to eat immediately when you get home. It’s also easy to pack for a picnic or to eat on the go (like on the sidelines of a ball game) as long as it’s kept cold. When kept cold in an air-tight container, this will stay good for 2-3 days.

Cranberry Almond Chicken Salad Recipe

Ingredients

• 1 pound boneless skinless chicken breast
• 1/3 cup sliced almonds
• 1/3 cup dried, sweetened cranberries
• 2 cups raw shredded carrots
• 1 1/2 cup diced raw celery
• 1 cup of mayonnaise
• 2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1/8 teaspoon dried basil
• pinch of dried crushed rosemary
• black pepper to taste

Directions

1. Place the chicken in a baking dish, and bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes.
2. Remove the chicken from the oven, and let cool for 10-15 minutes
3. Remove the chicken breast from the pan and place on a cutting board. Then, either shred the chicken or dice into bite-size pieces.
4. Add the chicken and all other ingredients to a medium-size mixing bowl, and stir well.
5. For storage, cover with an air-tight lid and store in the refrigerator. Stays good for 2-3 days.

Time Saving Tip: Buy as many pre-prepared ingredients as possible, like pre-cooked diced chicken breast and shredded carrots.

*Nutrition Information (Yields 6 servings)

• 350 calories
• 26 g Total Fat
• 4 g Saturated Fat
• 18 g Protein
• 210 mg Sodium
• 9 g Total Carbohydrate
• 2 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.