Spring is a time when I start to incorporate lighter and brighter meals into our menu. This easy chicken salad recipe combines bright flavors like dill and lemon juice, as well as the nice crisp crunch of celery and sweet dried cranberries. It’s the perfect make ahead meal that is light and great for busy spring and summer nights.
During the warmer months of the year, I love to have easy and simple meals that I can prepare ahead of time. Having this delicious chicken salad already made allows us to spend more time outside and less time in the kitchen. The best part about this recipe is that you can double or triple it so you have it on hand throughout the week. We love to pair it with fresh homemade bread or croissants, but it’s also great in a flour tortilla or even crackers! With only six ingredients, I guarantee this will become one of your favorite meals!
TOOLS YOU MAY NEED
- Pot for boiling chicken
- Stand mixer for shredding (optional)
- Knife and cutting board
- Mixing bowl
- Mixing spoon
- Measuring cups and spoons
TIPS
- Use a rotisserie chicken to save time.
- Try cooking a whole chicken in the crockpot, shredding it and save it for recipes like this.
- Use a stand mixer or hand mixer to shred the chicken instead of doing it by hand.
- Make this chicken salad at the beginning of the week (and double or triple the recipe) for quick and easy lunches and dinners!
HOW TO MAKE CHICKEN SALAD
Start by boiling chicken breasts in a pot for 20 minutes or until the chicken is completely cooked. Drain the water and add the chicken into the bowl of a stand mixer. Place the paddle attachment on and turn the mixer to medium speed for a minute to shred the chicken completely.
Allow the chicken to cool for 10 to 15 minutes and then mix in the mayonnaise, chopped celery, dried cranberries, dill, lemon juice and salt and pepper.
Place in the refrigerator for 4 hours or overnight before enjoying! Keep this chicken salad in an airtight container in the refrigerator for up to a week!
Easy Chicken Salad Recipe
Equipment
- Pot for boiling chicken
- Stand mixer for shredding (optional)
- Knife and cutting board
- Mixing bowl
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 2 chicken breasts
- 1 cup mayonnaise
- ½ cup chopped celery
- ½ cup dried cranberries
- 1-2 tbsp dill weed
- 1-2 tbsp lemon juice
- salt & pepper to taste
Instructions
- Start by boiling chicken breasts in a pot for 20 minutes or until the chicken is completely cooked. Drain the water and add the chicken into the bowl of a stand mixer, place the paddle attachment on and turn the mixer to medium for a minute to shred the chicken completely.
- Allow the chicken to cool for 10 to 15 minutes and then mix in the mayonnaise, chopped celery, dried cranberries, dill, lemon juice and salt and pepper.
- Place in the refrigerator for 4 hours or overnight before enjoying! Keep this chicken salad in an airtight container in the refrigerator for up to a week!
Notes
- Use a rotisserie chicken to save time.
- Try cooking a whole chicken in the crockpot, shredding it and save it for recipes like this.
- Use a stand mixer or hand mixer to shred the chicken instead of doing it by hand.
- Make this chicken salad at the beginning of the week (and double or triple the recipe) for quick and easy lunches and dinners!
I can’t wait to try this. I’m always looking for simple lunches and this fits the bill. I even have leftover chicken to use!
That’s great! I hope you enjoy 🙂
Your easy chicken salad recipe is perfect for my kid’s school lunch. I love that you can make it ahead of time, and you can store it in the fridge for a long period of time. The dried cranberry adds a delicious flavor to the salad. It’s so yummy. Thank you for sharing your recipe!
I’m so glad you like the recipe! I hope you and your kids enjoy!
The addition of dried cranberry to this chicken salad is brilliant!! So delicious!
Thank you!!
I can be picky with my chicken salad but this one sounds delicious! I’m definitely pinning this one to try out!
Thank you! I hope you enjoy it 🙂
I love how rich and hearty this salad seems. The addition of the cranberries gives it that extra punch of flavor that we all crave. Thank you so much.
Thank you Gabriela!
I have never thought of using cranberries in a chicken salad sandwich, it looks simply delicious ?
Thank you!
Sounds delicious! Will definitely try!
Thank you! Hope you enjoy 🙂
This looks divine! I will be making this SOON! I love the layout of your blog. Easy for reader to consume.
I hope you enjoy! And thank you so much, I really appreciate it!
I love sandwiches! Can I substitute chicken with something else to make it plant-based..? Nice recipe!
Thank you! I think this would be really good with like a coleslaw mix of veggies or something like that!
This looks delicious and so easy to make! Can’t wait to try it, maybe I can find a healthier option for mayonnaise! Thanks!
Thank you! You could try plain greek yogurt instead or I’ve even made it with mashed avocado!
I love chicken salad, but I’ve never put dill in it before. Can’t wait to try it! Thanks!
Wow! I love chicken salad and this looks dee-lish!! Definitely pinning so I have the recipe on-hand! Can’t wait to try! Thanks for sharing! 🙂
Thank you! I hope you enjoy!
I love that you’ve added cranberries and dill. It looks amazing and I can’t wait to try it!
Thank you! I hope you enjoy!
Love a good Chicken Salad and yours looks amazing and cannot wait to make it. I have all the ingredients on hand.
Thank you! I hope you enjoy 🙂
I love the idea of adding cranberries. This salad must be so flavourful and delish. Will try it out next sunday
Thank you! It’s very flavorful and super delicious!
Love chicken salad! It’s a perfect lunch to make ahead to take to work.
It really is!
I love little bursts of sweetness in my chicken salad. I usually use grapes but am definitely going to try cranberries next time!