Description
A refreshing, creamy-free salad made with tangy honey mustard vinaigrette, shredded chicken, crisp celery, sweet cranberries, and bold flavor contrasts. Perfect as a light meal or side, this version avoids traditional mayo for a lighter yet satisfying texture.
Ingredients
2 cups shredded cooked chicken
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 cup julienned celery
1/2 cup thinly sliced red onion
1/3 cup dried cranberries (unsweetened optional)
Fresh kale slaw (optional for heartier meal)
Instructions
Whisk together olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing
Shred cooked chicken and mix with julienned celery and red onion
Fold in dressing until fully combined
Stir in dried cranberries (add kale slaw if using)
Chill for 10-15 minutes before serving
Notes
Add grain-based proteins like chickpeas or lentils for a vegan version
Use lemon juice as a vinegar substitute
Store in an airtight container for 2-3 days
- Prep Time: 15
- Category: Dinner
- Method: Mixing
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 12g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg