I was really craving some chicken salad this week, so I set out to find a new twist on the old classic. I knew I wanted cranberries, so I took quick inventory of my fridge and pantry and came up with this honey-dijon mustard dressing and added celery to bulk the whole thing out and stretch the cost.
Chicken salad is always going to be on the expensive side and the total cost will depend heavily on the price of your chicken. Even if chicken is fairly expensive in your area, I’m willing to bet that making chicken salad yourself will be far less expensive than buying it pre-made from the deli, where it can sometimes top $10/lb.
You can eat this salad on a sandwich, piled onto some spinach leaves, with yummy crackers, or by itself with a fork (like I did once I realized that I had no bread, no pita, no crackers, and no spinach – ha!). However you eat it, it’s quick, delicious, and filling!
Honey Mustard Chicken Salad
- 1 large (about ¾ lb.) chicken breast $1.49*
- 2 stalks celery $0.32
- ¼ cup dried cranberries $0.28
- ¼ cup mayonnaise $0.33
- 1½ Tbsp honey $0.17
- 1 Tbsp dijon mustard $0.06
- ½ tsp apple cider vinegar $0.01
- ¼ tsp salt $0.02
- ⅛ tsp garlic powder $0.02
- ⅛ tsp paprika $0.02
- Prepare the dressing by combining the mayonnaise, honey, dijon mustard, apple cider vinegar, salt, garlic powder, and paprika. Refrigerate until ready to use.
- Cut the chicken breast into 1 to 2 inch pieces. Coat a small skillet with non-stick spray and cook the chicken over medium heat until the outside is golden brown and the largest pieces are no longer pink inside (7-10 min.). Allow the chicken to cool slightly.
- While the chicken is cooling, roughly chop the cranberries and cut the celery into small pieces. Place the cranberries and celery in a large bowl. Once the chicken is cool enough to handle, roughly chop it into very small pieces. Add the chopped chicken to the bowl, along with the dressing. Stir until everything is combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
Step By Step Photos
Make the dressing by combining the mayonnaise, honey, dijon, apple cider vinegar, salt, garlic powder, and paprika.
Stir until smooth. Refrigerate the dressing until you’re ready to add it to the salad.
Cut the chicken into small chunks so that it will cook quickly. Cook it in a skillet over medium heat until the outside is lightly golden brown and the largest chunks are cooked through (no longer pink, flesh is firm). Allow the chicken to cool slightly.
Cut the celery into very small pieces and roughly chop the cranberries. Add them both to a bowl.
Once the chicken has cooled a bit, roughly chop it into very small pieces.
Add the chopped chicken and dressing to the bowl with the celery and cranberries.
Stir everything up and enjoy! You can taste it and adjust salt or add some freshly cracked pepper, if desired.