Cranberry Feta Chicken Salad with Chutney Dressing
A unique and flavorful chicken salad that makes a quick main dish wrapped in lettuce or tortillas, appetizers spooned on crackers, as well as sandwiches.
Servings: 4 servings
Calories: 308kcal
Ingredients
For the salad:
- 2 cups cooked shredded chicken*
- 1/3 cup dried cranberries
- 1/2 onion diced
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons chopped fresh chives or parsley
For the dressing:
- 1/4 cup chutney Spicy Rhubarb, Addictive Tomato or chutney of choice**
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sriracha sauce to taste, optional
- 1/4 cup olive oil
Instructions
- Combine the salad ingredients in a medium sized bowl.
- In the bowl of a food processor or blender, mix all the dressing ingredients except the oil. Add the oil in a stream while the machine is running until all the ingredients are completely mixed.
- Pour about half the dressing over the salad ingredients and stir well (keep the remaining dressing in the fridge to use on other salads).
Notes
*Use cooked chicken from a store rotisserie chicken or this slow cooker spiced rotisserie style chicken.
**If you don't have chutney, use a homemade vinaigrette like this.
Serving suggestions:
- Add to lettuce cups or tortillas with chopped lettuce and drizzle a bit more dressing over top.
- Serve with crackers as an appetizer.
- Use as a sandwich filling.
- Top a bowl of chopped lettuce and broccoli for a main-dish salad and use any leftover dressing to dress the whole salad.
Nutrition
Serving: 0.5 cup | Calories: 308kcal | Carbohydrates: 12g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 375mg | Potassium: 237mg | Fiber: 1g | Sugar: 8g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg
