Springtime Chicken Salad

Springtime Chicken Salad


Spring is finally here! What better way to celebrate than by treating yo’self to a light, yummy meal! Inspired by Cafe Coco’s “Waldorf Elliston” chicken salad, this chicken salad is full of mixture of different light flavors and textures that will make you feeling like it’s Spring.  




For the Chicken Salad:

2 chicken breasts, cooked and chopped or shredded to your liking

⅓ cup mayonnaise (can use mixture of mayonnaise and yogurt as well)

½ tsp dried thyme

⅓ cup celery, chopped

⅓ cup pecans, chopped

⅓ cup dried cranberries

Sea salt to taste

For the Cranberry Vinaigrette:

½ c organic extra virgin olive oil

¼ c cranberry sauce

3 Tbsp apple cider vinegar

1 Tbsp whole grain mustard

Local raw honey to taste, optional

Sea salt to taste

Fresh ground pepper to taste

For the salad, these proportions are all to your liking:

Romaine lettuce or mixed greens

Sliced apples

Diced pineapple

Dried cranberries

Sliced almonds

Cheese (shredded mozzarella or feta would probably work best)



For the chicken salad:

Combine mayonnaise, thyme, and salt in a bowl and mix well. Stir in chicken, pecans, and cranberries. Cover and refrigerate until ready to use.


For the cranberry vinaigrette:

Whisk all ingredients together and adjust seasoning to taste.


For the salad:

The chicken salad will be rested on a bed of romaine lettuce or mixed greens. Top with sliced apples, dried cranberries, diced pineapples, sunflower seeds, sliced almonds, and cheese to your liking! Drizzle the cranberry vinaigrette all over, and enjoy!

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