Name: Craisin Almond Feta Chicken Salad Sensation
Prep time: 20 min
Total time: 8 h 20 min
Yield: 4
Cuisine: US
Ingredients: 3 cups cooked chicken, diced; 2 large celery stalks, finely diced; 1 red bell pepper, seeded and finely diced; 1/4 red onion, finely diced; 1/2 cup sweetened dried cranberries (such as Craisins®); 6 tablespoons mayonnaise; 6 tablespoons sour cream; Salt and freshly ground black pepper, to taste; 4 ounces feta cheese, crumbled; 1/3 cup toasted sliced almonds

Elevate your lunchtime routine with this vibrant chicken salad, a delightful medley of sweet cranberries, crunchy almonds, and tangy feta, all bound together in a creamy, dreamy dressing.

Follow The Directions

01

Step

5 mins

In a large bowl, gently combine the diced chicken, celery, red bell pepper, red onion, and cranberries. (Prep time: 15 minutes)

02

Step

2 mins

In a separate small bowl, whisk together the mayonnaise and sour cream until smooth. Pour this creamy mixture over the chicken and vegetable mixture, stirring gently to coat all ingredients evenly. Season generously with salt and freshly ground black pepper. (Prep time: 5 minutes)

03

Step

3 mins

Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and deepen. (Chill time: 8+ hours)

04

Step

1 mins

Just before serving, gently stir in the crumbled feta cheese and toasted sliced almonds. Be careful not to overmix to preserve the texture of the almonds and feta. Serve chilled and enjoy! (Prep time: 5 minutes)

For an extra layer of flavor, try adding a teaspoon of curry powder or ground cumin to the mayonnaise and sour cream dressing.
Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning!
For a lighter version, substitute Greek yogurt for the sour cream.
This chicken salad is delicious served on croissants, lettuce wraps, or with your favorite crackers.
Feel free to adjust the amount of mayonnaise and sour cream to your preferred consistency.

Abdiel Brekke

Written by

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