Chicken and Cranberry Salad Recipe

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  • Smoked Chicken – 1 (about 1.3kg)
  • Dried Cranberries – 115 gms
  • Apple Juice or Water – 2 tblsp
  • Mangetout – 200 gms
  • Lettuce Hearts – 4
  • Ripe Avocados – 2, peeled, stoned and sliced
  • Watercress – 1 bunch, trimmed
  • Rocket Leaves – 55 gms

For the Dressing:

  • Olive Oil – 2 tblsp
  • Walnut Oil – 1 tblsp
  • Lemon Juice – 2 tblsp
  • Fresh Mixed Herbs – 1 tblsp, chopped
  • Salt and Pepper


  1. Carve the chicken carefully, slicing the white meat.
  2. Divide the legs into thighs and drumsticks and trim the wings.
  3. Cover with clingfilm and refrigerate.
  4. Put the cranberries in a bowl.
  5. Stir in the apple juice, cover with clingfilm and leave to soak for 30 minutes.
  6. Meanwhile, blanch the mangetout, refresh under cold running water and drain.
  7. Separate the lettuce hearts and arrange on a large serving platter with the avocados, mangetout, watercress, rocket leaves and the chicken.
  8. To make the dressing, put all the ingredients into a small screw top jar and shake until well blended.
  9. Drain the cranberries and mix them with the dressing, then pour over the salad.
  10. Serve immediately.

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