10-Minute Cranberry Chicken Salad (Dairy-Free)A quick, dairy-free chicken salad with sweet dried cranberries, crunchy celery, and a creamy mayo-based dressing — ready in just 10 minutes.

INGREDIENTS

• 3 cups cups cooked chicken breast, shredded or diced
• 0.5 cups dried cranberries
• 0.5 cups celery, diced
• 0.3 cups red onion, finely diced
• 0.3 cups chopped pecans or walnuts
• 0.5 cups dairy-free mayonnaise
• 1 tablespoons fresh lemon juice
• 0.3 teaspoons salt
• 0.1 teaspoons black pepper

STEPS

1. Combine main ingredients: In a large bowl, combine 3 cups cups cooked chicken breast, shredded or diced, 0.5 cups dried cranberries, 0.5 cups celery, diced, 0.3 cups red onion, finely diced, and 0.3 cups chopped pecans or walnuts.
2. Make the dressing: In a small bowl, whisk together 0.5 cups dairy-free mayonnaise, 1 tablespoons fresh lemon juice, 0.3 teaspoons salt, and 0.1 teaspoons black pepper until smooth.
3. Combine and mix: Pour the dressing over the chicken mixture and stir until everything is evenly coated.
4. Serve: Serve immediately over greens, in a sandwich, or chilled for later.

NOTES
Using rotisserie chicken is the fastest way to keep this recipe at 10 minutes. This salad keeps well in the fridge for up to 3 days, making it great for meal prep, sandwiches, or lettuce wraps.