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    Home » Side dishes

    Chicken Salad with Cranberries and Avocado

    Published: May 26, 2021 by Genevieve

    Jump to Recipe

    This fresh, healthy, delicious and FILLING chicken salad with cranberries and easy lemon dressing is super simple to make. The added lemon zest to the dressing makes this salad extra lemony and fragrant!

    A quick and easy summer salad that is full of flavour, crunch and a brilliant way to use up leftover rotisserie chicken!

    Close up, overhead view of this vibrant salad

    Being quick to whip up, this chicken salad is an easy choice for a work from home lunch as there is no cooking involved! Here are some more quick and easy work from home lunch ideas: Chicken Noodle Stir Fry, Easy Pork Mince Noodles, Vietnamese Rice Paper Rolls (summer rolls).

    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips for the perfect salad
    • Making ahead/leftovers
    • 📖 Recipe
    • More healthy recipes to make

    Ingredients

    Ingredients required for this recipe, all labeled
    • Cos lettuce aka romaine lettuce. If your lettuce has turned a little soft, revive it by soaking it in iced (or cold tap) water for about 10 minutes. I do trick this a lot to crisp up leafy veg and herbs and it works wonders! Cos lettuce is also the perfect lettuce for making my healthy and super flavourful pork San Choy Bow (lettuce wraps)!
    • Rotisserie chicken any part of the chicken will be good to use. Include the skin as it has a lot of flavours.
    • Capsicum/bell pepper opt for the yellow or red variety as they're sweeter than green. Plus it adds a different shade of bright colour to the salad!
    • Roasted almonds either salted or unsalted.

    Step by step instructions

    This chicken salad with cranberries is extremely simple to make and the crunch it provides is addictive!

    All you have to do is shred the rotisserie chicken, slice the veggies, roughly chop the almonds, make a quick lemon dressing and bring it all together in a serving dish/bowl! No cooking involved! Talk about a fuss-free lunch.

    Roasted almonds are my top choice for this salad but feel free to swap it for other nuts such as roasted cashew nuts, pistachio nuts or pine nuts.

    Step by step of how to prepare the salad ingredients and making the lemon dressing

    Notice how all the ingredients are in similar size and shape? This is no coincidence! Not only does it look nice, it is also easier to eat.

    Below is a pretty way of putting this salad together (layering). Having the lettuce at the bottom of the serving dish helps the rest of the ingredients be visible and not buried at the bottom.

    Step by step instructions showing how to put the salad together

    To make this vegetarian, simply swap out the chicken with boiled eggs cut in halves.

    Gotta love a healthy, low-carb, packed with good protein, healthy fats and fibre salad!

    Extrem close up, focusing on roasted almonds, dried cranberries, chicken and avocado

    Tips for the perfect salad

    • Only add the lemon dressing onto the salad when ready to serve to ensure maximum crunch!
    • Use salted, roasted almonds as they're way more flavourful than unsalted (or raw).
    • To keep the sliced avocados looking bright and green for days, simply drizzle/coat lightly with lemon juice. This will stop the avocado from oxidising (like apples!). No sad, unappetising looking brown avocado here!
    Salad on a black plate, ready for serving

    Making ahead/leftovers

    This recipe makes enough for 4 people as a main or 6 as a side. Go ahead and double the portion for a larger crowd or if you're planning to meal prep for the week ahead.

    If meal prepping, make sure to separately pack the lemon dressing. Dressed salads tend to wilt and get soggy after 1 day! Also, if you love the crunch of almonds (me too!), separately pack those too as they can go a bit soft otherwise.

    Will last for about 3-5 days in the fridge in an air-tight container. Not freezer friendly!

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂

    Happy cooking and eating! - Gen

    📖 Recipe

    Chicken salad no a black plate

    Chicken Salad with Cranberries and Avocado

    This fresh, healthy, delicious and FILLING chicken salad with cranberries and avocado is super easy to make and done in just 15 minutes! A fantastic quick and easy summer salad that is full of flavour and crunch. Also, the perfect way to use up leftover rotisserie chicken!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 -6 people
    Calories: 369kcal

    Ingredients

    Salad

    • ½ rotisserie chicken shredded, about 1½ cups
    • 2 baby cos/romaine lettuce or 1 large head
    • 1 avocado thinly sliced
    • 1 capsicum/bell pepper yellow or red, thinly sliced
    • ½ red onion thinly sliced
    • ½ cup roasted almonds either salted or unsalted, roughly chopped
    • ½ cup dried cranberries

    Easy lemon dressing

    • 2 tablespoon extra virgin olive oil
    • 1 tablespoon lemon juice
    • zest of 1 lemon
    • 1 teaspoon brown sugar or honey
    • ¼ teaspoon dried oregano or thyme
    • small pinch of salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • To make the lemon dressing, combine all ingredients in a medium-sized bowl then mix for about 30 seconds with a teaspoon. Set aside. (note 1)
    • After washing, half the cos/romaine lettuce lengthways then thickly slice. About ½inch/1cm thick.
    • To assemble the salad, spread the salad bowl or plate with lettuce first then shredded rotisserie chicken.
    • In the following order, top with capsicum/bell pepper, onion, avocado, almonds and then dried cranberries.
    • When ready to serve, drizzle lemon dressing all over the salad.

    Notes

    Note 1. Use a mason jar to make the dressing. If you have one lying around, add all ingredients in the jar, close the lid then shake for about 10 seconds. 
    To crisp up cos/romaine lettuce revive it by soaking it in iced (or cold tap) water for about 10 minutes. I do this trick a lot to crisp up leafy veg and herbs and it works wonders! Cos lettuce is also the perfect lettuce for making these healthy and super flavourful pork San Choy Bow (lettuce wraps)!
    To keep the sliced avocados looking bright and green for days, simply drizzle/coat lightly with lemon juice. This will stop the avocado from oxidising (like apples). No sad, unappetising looking brown avocado here! 
    Meal Prep make sure to separately pack the lemon dressing and almonds. Dressed salads tend to wilt and get soggy after 1 day! Almonds can get a little soft so if you love the crunchy, separately pack them too.
    Fridge storage lasts for about 3-5 days in the fridge in an air-tight container. Not freezer friendly!
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 369kcal | Carbohydrates: 15.5g | Protein: 19.4g | Fat: 26.9g | Saturated Fat: 4.6g | Cholesterol: 47mg | Potassium: 538mg | Fiber: 6.3g | Sugar: 7.3g | Iron: 2mg

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    Hi, I'm Gen!

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