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.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dinner, Lunch, Main Course
Cuisine American, New England
Servings 4 servings
Calories 325 kcal
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]
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.
- 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. Keyword Cape Cod Recipe, Chicken Salad, Easy Meal Prep, Summer Lunch