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Roasted Cranberry Chicken Salad | paleoonabudget.com

Roasted Cranberry Chicken Salad


  • Author: Liz
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2-4 people

Ingredients

Roasted Cranberries

  • 2 cups of rinsed, fresh cranberries
  • 1.5 TBSP of maple syrup {you can add a little more if you like it super sweet!}
  • juice of 1/2 a lemon
  • pinch of salt

Chicken Salad

  • Fat of choice
  • 2 cloves garlic, finely minced
  • 1 large onion, medium-dice
  • 4 large chicken boneless, skinless chicken breast { 3lb }, diced
  • roasted cranberries {see below for how to}
  • 1-2 batches of paleo mayo
  • 1 large apple, diced
  • 2 small stalks of celery, diced
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp. Dried basil
  • 2 tsp. each of cumin and dried oregano
  • salt + pepper

Instructions

Roasting The Cranberries

  1. Preheat oven to 350 {F}
  2. Place all of your ingredients into a small mixing bowl
  3. Mix it all up well and place it onto a small aluminum foil or parchment paper lined baking sheet
  4. Roast for 10-15 minutes, or until your cranberries have started to burst and cook through.
  5. Let them cool and either store to use at a later point in the fridge or add straight away to your chicken salad!
    these will cluster together which is TOTALLY fine! They’ll break apart in the chicken salad when you mix it together!

Assembling Chicken Salad

  1. Get your cranberries roasting {see above for details}! Let them roast in the oven while you do everything else and just pull them out when they’re done and set them off to the side!
  2. Get a large skillet heating with your favorite fat and add in your garlic and onion, allow it to start to cook while you dice up your chicken.
  3. Add your chicken into the skillet, sprinkle in some salt + pepper and let it cook.
    If you have pre-cooked chicken, you can skip this step and just quickly cook up your onion + garlic and then add to your mixing bowl!
  4. While it’s cooking make your mayo and dice your apple and celery.
  5. When your chicken is done allow it to cool off for a few and then add it to a large bowl with 1 batch of mayo, your seasonings, diced vegetables, and roasted cranberries.
  6. Mix it all well, taste test and adjust / add more mayo as needed.
  7. Store in the fridge covered and serve when ready!

Notes

P.S. When roasting the cranberries — before you spread them onto your sheet pan you might have extra liquid from the maple syrup + lemon juice, don’t add that to the pan, just do the cranberries! Otherwise the liquid could burn and it just wouldn’t be pretty 🙂