Cape Cod Cranberry Chicken Salad with Toasted Almonds
This refreshing Cape Cod Cranberry Chicken Salad combines tender, juicy chicken breast with sweet-tart dried cranberries and crunchy toasted almonds. Dressed in a light, creamy yogurt-based dressing infused with fresh herbs, this salad offers a perfect balance of flavors and textures. It’s an ideal dish for warm summer days on the coast or anytime you’re craving a taste of New England’s finest flavors.
Equipment
- Large pot
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small skillet
- Wooden spoon or spatula
Ingredients
Meat
- 2 large boneless, skinless chicken breasts about 1 lb [450g] total
Produce
- 1/2 cup celery finely diced (about 2 stalks) [75g]
- 1/4 cup red onion finely diced [40g]
- 2 tablespoons fresh parsley chopped [8g]
- 1 tablespoon fresh dill chopped [4g]
Dairy
- 1/4 cup plain Greek yogurt [60g]
- 1/4 cup mayonnaise [60g]
Condiments
- 1 tablespoon lemon juice [15ml]
- 1 teaspoon Dijon mustard [5g]
Baking & Spices
- 1/2 teaspoon salt [3g]
- 1/4 teaspoon freshly ground black pepper [1g]
Nuts & Seeds
- 1/4 cup sliced almonds [30g]
Other
- 1/3 cup dried cranberries [50g]
Instructions
Prepare the Chicken
- Place chicken breasts in a large pot and cover with cold water by 1 inch (2.5 cm).
- Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove chicken from the pot and let cool for about 30 minutes.
- Once cooled, dice the chicken into 1/2-inch (1.25 cm) cubes.
Toast the Almonds
- In a small, dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant.
- Remove from heat and let cool completely.
Prepare the Dressing
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
Assemble the Salad
- Add the diced chicken, celery, red onion, dried cranberries, parsley, and dill to the bowl with the dressing.
- Gently fold all ingredients together until well combined and evenly coated with the dressing.
- Fold in the toasted almonds, reserving a few for garnish if desired.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
– For a lighter version, use all Greek yogurt instead of a yogurt-mayonnaise mixture.
– To make this dish dairy-free, replace the Greek yogurt with additional mayonnaise or a plant-based yogurt alternative.
– For added crunch and Cape Cod flair, consider adding 1/4 cup of finely diced Granny Smith apple to the salad.
– This salad can be made up to 24 hours in advance. If preparing ahead, add the toasted almonds just before serving to maintain their crunch.
– Serve this salad on a bed of mixed greens, in a sandwich, or stuffed into avocado halves for a low-carb option.
– For a festive touch during the holiday season, add 1/4 cup of finely diced red bell pepper for color and extra crunch.
Notes
- Lighter Version: Swap out the mayonnaise for more Greek yogurt to reduce fat and calories without sacrificing creaminess.
- Dairy-Free Alternative: Use a plant-based yogurt or additional mayonnaise for a dairy-free option.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the toasted almonds separate and mix them in right before serving.
- Reheating Tips: This salad is best served cold, but if you prefer it slightly warm, let it sit at room temperature for about 15 minutes before serving. Avoid microwaving as it can affect the texture.
Quick Tips
- Thicken the Dressing: If the dressing is too thin, add a tablespoon of mayonnaise or yogurt to thicken it.
- Improve Texture: Be sure to dice the chicken evenly to ensure consistent texture throughout the salad.
- Crispier Almonds: For extra crunch, let the toasted almonds cool completely before adding them to the salad.
Side Dish Suggestions
- Serve with a side of mixed greens or a fresh cucumber salad for a light and refreshing meal.
- Roasted vegetables like asparagus or Brussels sprouts pair nicely, adding warmth and depth to the meal.
- Try serving it alongside whole wheat crackers or a slice of crusty sourdough bread for added texture and balance.
Nutritional Benefits
- Lean Protein: Chicken provides a great source of high-quality protein.
- Healthy Fats: Almonds are rich in healthy fats and provide additional fiber and antioxidants.
- Antioxidants: Dried cranberries contain antioxidants that support immune health and reduce inflammation.
- Low in Calories: With a light yogurt-based dressing, this salad offers a lower calorie option while still being filling.
Serving Suggestions
- Serve chilled on a bed of arugula or baby spinach for added greens and a pop of color.
- For a low-carb option, try stuffing this salad into avocado halves or lettuce cups.
- Pair with a glass of iced tea or a light white wine like Sauvignon Blanc for a refreshing combination.
Meal Prep Tips
- Prep Ahead: Cook the chicken and chop the vegetables up to two days in advance. Store them separately in the fridge.
- Toasted Almonds: Toast the almonds ahead of time, but store them in an airtight container until ready to serve, so they stay crunchy.
- Assemble Later: Keep the dressing and salad components separate if preparing ahead. Mix everything together right before serving for the freshest flavor.
Customization Ideas
- Vegetarian Option: Replace the chicken with chickpeas or tofu for a vegetarian version.
- Gluten-Free: This recipe is naturally gluten-free, but be sure to double-check ingredients like Dijon mustard and yogurt for gluten contamination if necessary.
- Extra Crunch: Add diced Granny Smith apples or chopped walnuts for a fall-inspired twist.
Frequently Asked Questions
- Can I use rotisserie chicken instead of cooking my own?
- Yes, rotisserie chicken works well for this recipe and cuts down on prep time.
- Can I use other nuts instead of almonds?
- Yes, walnuts or pecans are great alternatives that will add a different flavor and texture.
- How long can I store the salad in the fridge?
- The salad will keep for up to 3 days in an airtight container in the refrigerator.
- Can I freeze this salad?
- It’s best not to freeze this salad as the texture of the yogurt-based dressing and vegetables may be affected.
Recipe Success Tips
- Cool the Chicken Completely: Let the chicken cool completely before dicing to prevent it from becoming mushy when mixed with the dressing.
- Toast Almonds for Flavor: Toasting the almonds brings out their flavor and adds a nice crunch to the salad.
- Chill the Salad: Allow the salad to chill for at least 30 minutes before serving to let the flavors meld together.
- Adjust the Seasoning: Taste and adjust the salt, pepper, and lemon juice before serving for a perfectly balanced flavor.
