Category: Salads

C’s Chicken Salad

  • 1 lb. boneless, skinless chicken breasts (or a rotisserie chicken already cooked)
  • ½ cup shaved almonds
  • 2 celery stalks diced
  • 2 carrots, diced
  • ¼ cup dried cranberries
  • ½ - ¼ (depending upon your preference) mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1-2 teaspoons honey
  • salt/pepper to taste

Preheat oven to 375°F

Season cleaned chicken breasts with salt and pepper, and place in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 20 minutes or until completely cooked through.

Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes. Dice into bite-size chunks and transfer to a large bowl. (If you’re using a rotisserie, just shred all parts of chicken and transfer to a bowl)

Add the dice celery, carrots, almonds and cranberries and toss to combine.

In a bowl, combine mayonnaise, vinegar and honey. Then fold dressing into chicken mixture and coat completely. Add salt and pepper to taste. You may want to add more honey for a sweeter taste, or more mayonnaise for a creamier texture.

Enjoy over greens, on a sandwich, or as is!


If I am out of celery and or carrots, I will often times use yellow or orange peppers. They’re sweet and crunchy and provide a delicious texture. Substitute almonds for pecans or walnuts –whichever your nut of choice!