Bacon Cranberry Chicken Salad

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Bacon Cranberry Chicken Salad is a kicked-up version of the classic. With thick-cut bacon, plump cranberries and an easy homemade dressing, this chicken salad is delicious on its own, in a sandwich or as a side dish. 

Last month I had chicken salad lettuce cups at a restaurant. I hadn’t had chicken salad in ages, and it was delicious. So of course, I spent the whole time thinking of how to make my own kicked-up version.

Chicken salad is one of those dishes that screams summer, but really it’s delicious any time of year. The classic chicken salad has been around forever, but there are so many ways to customize it.

After some testing, I came up with my own fabulous creation, Bacon Cranberry Chicken Salad.

WHY THIS RECIPE WORKS

• It’s heartier than the classic, full of great crunch and texture
• The dressing is creamy and so flavorful, but not heavy
• It is perfect as a side, on a sandwich, or on its own

How can you not love this Bacon Cranberry Chicken Salad?! The ingredients all complement each other so well, and I love the contrast in textures in every bite.

WAYS TO PREPARE THE CHICKEN

I use chicken thighs because I’m a dark meat girl. Of course, chicken breast is traditional for chicken salad.

I poach the chicken in my Homemade Vegetable Broth because it’s an easy way to add so much flavor.

Store-bought rotisserie chicken is the most convenient because it’s already fully cooked. However, I very rarely ever buy a whole rotisserie chicken.

Canned chicken is another option, but I have not tried that method

INGREDIENT TIPS FOR BACON CRANBERRY CHICKEN SALAD

Bacon Cranberry Chicken Salad gets better as it rests! Yes, you can eat it immediately, but I let it rest for at least 1 hour or make it the day before. 

Use real bacon. I prefer thick-cut bacon, but the choice is yours. This is not the time for imitation bacon or even bacon bits.

Celery is a great way to add crunch to the salad. I don’t use too much because I don’t want it to take over the dish.

Red onion adds mild sweetness and another layer of crunch. You can substitute yellow onion, or omit it completely.

Dried Cranberries add a very nice tart bite. Cranberries from the bulk foods section of the grocery tend to be juicier than what’s in the packages. But the choice is yours.

Fresh lemon juice adds acidity and brightness to the chicken salad. If you really like lemon you could also add some lemon zest.

DRESSING FOR BACON CRANBERRY CHICKEN SALAD

I use the same dressing that I created for my Broccoli Salad with Homemade Dressing. It’s delicious, super easy to make and has just a few ingredients.

Make the dressing first, so the flavors have time to develop.

Don’t over-dress the salad. I always go light on the dressing and have extra on the side for my guests to add more if they want. I use a combination of Mayonnaise or Avocado Oil Mayo, Greek yogurt, and sour cream, but you can change the proportions to your preference.

STEP-BY-STEP INSTRUCTIONS

In a bowl, combine all ingredients for the dressing and whisk well to combine. Set in the fridge to rest.

Bring chicken or vegetable broth to a boil in a pot. Add chicken, salt and pepper, reduce to a simmer, and cook for about 12 minutes

Remove chicken from pot. When cool enough to handle, cut into cubes or shred.

While chicken cooks, cut raw bacon into bite-sized pieces. Add to a large skillet and cook over medium heat for about 10 minutes, or until done. Transfer bacon to paper towels to drain.

Add chicken, bacon, cranberries, red onion and celery in a large bowl and toss to combine.

Add dressing and fold together. Set in fridge to rest for one hour prior to serving

IMPORTANT STORING AND SERVING NOTES!!

The dressing is mayonnaise-based, so keep the Bacon Cranberry Chicken Salad in the fridge until ready to serve.

For outdoor serving: Take a large bowl and fill the bottom with ice. Place a smaller bowl on the ice, and fill the space between the bowls with more ice. Fill the smaller bowl with Bacon Cranberry Chicken Salad.

If you make a very large batch, keep the extra salad in the fridge, and replenish the serving bowl as necessary

Discard any salad that has been sitting out for more than 3 hours. 

FREQUENTLY ASKED QUESTIONS

How far ahead can I make Bacon Cranberry Chicken Salad? You can definitely make it 1-2 days ahead, and store it in the fridge until you’re ready to serve

How long will it last? Stored in an airtight container in the fridge, it will last about one week.

How long should Bacon Cranberry Chicken Salad rest before serving? 

• Make the dressing 30 minutes ahead so the flavors develop
• Bacon Cranberry Chicken Salad tastes better as it rests, so I like to make it a day ahead

MORE DELICIOUS SUMMER SALADS

• Orzo with Onions, Garlic and Peppers
• Bacon Fig Brussel Sprouts Salad
• Funfetti Macaroni Salad
• Roasted Chickpea Spinach Salad
• Chicken Chickpea Salad

MORE DELICIOUS CHICKEN RECIPES

• Grilled Honey Bourbon Chicken Wings
• Thai Chicken Meatball Lettuce Cups
• Dirty Rice Chicken Skillet
• Spicy Chicken Vegetable Stir Fry
• Maple Mustard Garlic Sheet Pan Chicken
• Spicy Peanut Chicken Noodles

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