I am always looking for new lunch ideas. I get tired of eating the usual salad or sandwiches with deli meat. The other day I decided I would make one of my childhood favorites — chicken salad sandwiches. My twin girls aren’t very picky so I figured I would make enough for all three of us. In the past, I’ve always kept the recipe pretty simple. This time I decided to add cranberries to give it more flavor. I was glad that it did. The chicken salad turned out super yummy!

If you are looking for an easy lunch option, I would definitely recommend trying out this recipe. I like to eat mine on bread or rolls, but it is also good on a bed of lettuce or spinach. You can always leave out the cranberries if you don’t like them. You may also want to add walnuts or pecans. I leave them out since my son has a tree nut allergy.

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Cranberry Chicken Salad

Yield: 3-4

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Ingredients

• 13 oz can of chicken breast chunks, drained (or 2 cooked chicken breasts, chopped)
• 1/2 c. mayonnaise
• 1/3 c. finely chopped onion
• 1/3 c. diced celery
• 1/2 c. dried cranberries
• 1 Tbsp. lemon juice
• Pinch of salt & pepper

Instructions

1. In a large bowl, mix all ingredients until well combined. You may need to adjust the mayo, salt, or pepper to your liking.
2. Serve on lettuce, spinach leaves, bread, or rolls.

Notes

Variation: Add 1/2 c. walnuts or pecans

Try it out and let me know what you think! 🙂