Healthy Honey Chicken Salad with Cranberries
This healthy honey chicken salad with cranberries can be eaten as a snack or on top of bread or toast for a meal. Try making a snack plate with fruit, nuts, and crackers!
Equipment
- Half Sheet Pan
- Parchment Paper Sheets
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 stalks celery (sliced)
- 2 slices red onion (diced)
- ½ cup dried cranberries
- ½ cup chopped purple cabbage
- ⅓ cup mayo
- 2 tablespoons Dijon mustard
- 1 tablespoon raw honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the chicken on the baking sheet. Add salt and pepper.
- Bake for 20 to 30 minutes, until the chicken is done and reaches 165°F. Allow to cool completely.
- While the chicken is cooking, chop the celery, purple cabbage, and red onion. Add to a large mixing bowl with the dried cranberries.
- Chop the chicken into small cubes and add to the mixing bowl with the veggies.
- Add the mayo, mustard and honey into the bowl. Mix together to combine completely.
- Serve on bread as a sandwich, on toast, in a bowl with crackers or just eat on its own!
Video
Notes
Tips
- While I'm baking chicken for this, you can also use leftover chicken, leftover rotisserie chicken, or even canned chicken.
- If you want to replace the chicken with tuna you can do that too!
- If you don't have dried cranberries, try raisins!
- You can use diced bell peppers in place of cabbage for a similar crunch and flavor.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 220kcalCarbohydrates: 13gProtein: 17gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 54mgSodium: 227mgPotassium: 328mgFiber: 1gSugar: 11gVitamin A: 129IUVitamin C: 6mgCalcium: 15mgIron: 1mg
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