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Cranberry Chicken Salad with Pine Nuts

Cranberry Chicken Salad with Pine Nuts

  • Author: Brian
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Cranberry Chicken Salad with Pine Nuts is a fresh and vibrant dish combining sweet, nutty, and savory flavors. Featuring lean cooked chicken breast, tangy dried cranberries, buttery toasted pine nuts, crisp celery, and sharp green onions, all bound together with a creamy plant-based mayonnaise dressing enhanced by apple cider vinegar (natural), maple syrup (natural), dijon mustard (natural), and a natural gelling agent for perfect texture. Quick and easy to prepare, this versatile salad is excellent for light lunches, sandwich fillings, or colorful side dishes, offering balanced nutrition and delightful taste in every bite.

Ingredients

Scale

Salad Ingredients

  • 2 cups cooked chicken breast, chopped into bite-sized pieces
  • 1/2 cup dried cranberries
  • 1/3 cup pine nuts
  • 2 celery stalks, diced
  • 3 green onions, thinly sliced

Dressing Ingredients

  • 1/2 cup plant-based mayonnaise
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon maple syrup (natural)
  • 1 teaspoon dijon mustard (natural)
  • 1 teaspoon natural gelling agent
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Chicken: Start by cooking chicken breast until tender—poaching or baking works best to keep it juicy. Once cooled, chop it into bite-sized pieces for easy mixing.
  2. Toast the Pine Nuts: In a dry pan over medium heat, toast pine nuts carefully until golden and fragrant, which takes just a couple of minutes. Stir often to prevent burning and let them cool.
  3. Chop Fresh Ingredients: Dice the celery and slice the green onions finely. These add crisp, fresh notes that brighten the salad’s overall flavor profile.
  4. Mix the Dressing: In a bowl, combine plant-based mayonnaise, apple cider vinegar (natural), maple syrup (natural), dijon mustard (natural), natural gelling agent, and a pinch of salt and pepper. Whisk together until smooth and slightly thickened.
  5. Combine All Ingredients: Gently fold the chopped chicken, dried cranberries, toasted pine nuts, diced celery, and sliced green onions into the dressing. Stir just enough to coat everything evenly without crushing the ingredients.
  6. Chill and Serve: Place the salad in the refrigerator for at least 30 minutes. This chilling step allows the flavors to meld beautifully and the natural gelling agent to set the perfect texture.

Notes

  • Use leftover cooked chicken to save time and add extra flavor if seasoned well.
  • Toast pine nuts carefully, watching closely to prevent burning which affects flavor.
  • Adjust sweetness by adding more maple syrup (natural) if a sweeter dressing is preferred.
  • Refrigerate for at least 30 minutes before serving to enhance flavor and texture.
  • Serve chilled for the best taste and freshness, ideal for warm days or light meals.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 65mg

Keywords: Cranberry Chicken Salad, Pine Nuts Salad, Plant-Based Mayonnaise Salad, Light Lunch Recipe, Quick Chicken Salad

Find it online: https://puretastekitchen.com/cranberry-chicken-salad-with-pine-nuts/