This fresh, flavorful chicken salad combines tender roasted chicken, crisp broccoli, and sweet-tart cranberries with a creamy, lightly spiced dressing. Packed with texture and balanced flavors, itโs perfect for make-ahead lunches, quick dinners, or serving on toasted bread with lettuce and tomato. Delicious chilled, itโs a versatile and satisfying dish for busy days.
You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.
Photo credit: Seneca Shahara Brand
Serves 6
What Youโll Need
- 3โ4 chicken breasts (bone-in), roasted
- 2 cups fresh broccoli florets
- ยฝ cup carrots, shredded
- 3 ribs celery, diced
- ยผ cup red onion, diced
- ยผ cup fresh parsley, minced
- ยฝ cup dried sweetened cranberries
- ยพ cup mayonnaise
- 2 tbsp honey
- 1 tsp curry powder
- Himalayan pink salt, to taste
- freshly ground black pepper, to taste
- chopped almonds for garnish, optional
Instructions
Pull bite-sized pieces of roasted chicken off the bone and place in a large bowl. Add broccoli, carrots, celery, red onion, parsley, and cranberries, then stir gently to combine.
In a separate bowl, whisk together mayonnaise, honey, and curry powder until smooth. Pour the dressing over the chicken and vegetable mixture and toss until evenly coated.
Season with salt and freshly ground black pepper to taste. Serve chilled on its own or piled onto toasted bread with lettuce and tomato.
