Description
A vibrant, health-conscious chicken salad featuring a tangy honey mustard vinaigrette instead of mayo. Packed with shredded chicken, celery, dried cranberries, and optional kale for a crisp, balanced, and protein-rich meal.
Ingredients
⅓ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon Dijon mustard
2 tablespoons honey
¼ teaspoon paprika
2 cups shredded cooked chicken breast
1 cup chopped celery
½ cup dried cranberries
2 cups chopped kale (optional)
Instructions
Whisk together olive oil, apple cider vinegar, salt, pepper, garlic powder, Dijon mustard, honey, and paprika for the vinaigrette.
Add shredded chicken, celery, and dried cranberries to a large bowl.
Pour the dressing over the chicken mixture and toss until well combined.
Stir in chopped kale (if using) for added texture.
Serve chilled or at room temperature.
Notes
Use rotisserie chicken for quick preparation.
Store extra vinaigrette in the fridge for up to 1 week.
Add chopped apples or grapes for a fresh twist.
Keep leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg