a straightforward chicken salad dish with some healthy additions. Try experimenting by adding 1 teaspoon of cumin or curry.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups diced cooked chicken
- 2 large stalks celery, diced
- 1 red bell pepper, seeded and diced
- ¼ red onion, diced
- ½ cup sweetened dried cranberries (such as Craisins®)
- 6 tablespoons mayonnaise
- 6 tablespoons sour cream
- salt and ground black pepper to taste
- 1 (4 ounce) package feta cheese, crumbled
- ⅓ cup toasted sliced almonds
Instructions
- Mix chicken, celery, red bell pepper, red onion, and cranberries in a large bowl.
- Stir mayonnaise and sour cream together in a separate bowl; pour over the chicken mixture and stir to coat. Season mixture with salt and pepper.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Stir feta cheese and almonds through salad to serve.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 14 g |
| Sodium | 542 mg |
| Sugars | 16 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
This was good! I liked the variety of flavors and textures in this. Do not leave out the cranberries, as it added a nice sweetness to break up all the savory going on. The toasted nuts was a great addition too. I would make this again! Thanks for sharing. 🙂