Cranberry Chicken Salad

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Courtesy of Susan’s Sugar & Spice



  • 3 – 3.5 Pounds Marinated, Cooked Chicken, cubed
  • 1 Red Pepper, chopped
  • 5 Green Onions, chopped
  • ½ Green Pepper, Chopped
  • ½ Red Onion, finely chopped
  • 3 Stalks of Celery, chopped
  • 1 ¼ C Dried Cranberries
  • 1 C Mayo (more or less)
  • 1 C Sour Cream (more or less)


Mix all ingredients. Let chill several hours before serving.


Grilled Marinated Chicken

  • ¼ C House Seasoning Blend
  • ¾ C Olive Oil
  • 3-3.5 Pounds Boneless, Skinless Chicken Breasts


Clean and cut chicken breasts so that all pieces are similar in thickness.

Mix Seasoning Blend and oil in a ziplock bag. Add chicken and turn and smoosh until well covered.

Let chicken sit for at least on hour.

Grill, bake or pan fry.


Note: Make extra chicken to enjoy in fajitas, chicken wraps or in casseroles.


House Seasoning Blend

Make and Keep                                                                         Single Serve

1 C Paprika                                                                                          1 Tbsp. Paprika

½ C Granulated Garlic                                                                 1 ½ tsp. Granulated Garlic

¼ C Pepper                                                                                           ¾ tsp. Pepper

¼ C Kosher Salt                                                                                 ¾ tsp. Kosher Salt

½ C Dried Parsley                                                                            1 ½ tsp. Dried Parsley

½ C Dried Chives                                                                              1 ½ tsp. Dried Chives

1 Tbsp. Ground Ginger                                                                 Dash of Ground Ginger

1 Tbsp. Ground Mustard                                                             Dash of Ground Mustard

1 ½ tsp. Ground Cumin                                                                 Touch of Ground Cumin