Traditional chicken salad gets a mayo-free twist with a bright and fresh orange dressing.
1 pound (about 4 cups) cooked, shredded chicken (rotisserie chicken works great!)
3/4 cup diced celery
1/2 cup sliced green onion
1/3 cup dried Cranberries
1/4 cup sliced toasted almonds (tip: buy bagged ones in the produce section by the salad toppers)
1/2 cup thawed frozen orange juice concentrate (not diluted)
1/2 cup light olive oil*
Combine chicken, celery, green onion, and cranberries in a bowl. Set aside.
Whisk together orange juice concentrate and olive oil until smooth. Start pouring over chicken mixture to combine. *You may not use all of the dressing.* Use as much as you need to coat to your liking and toss together. Sprinkle with salt and pepper to taste. Chill for 2 hours or more, then gently mix in almonds before serving.
*Look for olive oil labeled “Light”. This doesn’t not mean light in calories- it refers to the flavor. Light olive oil has a very mild flavor- if you use regular extra virgin olive oil, it will impart a stronger olive flavor to your salad. We suggest the light!