Cranberry Dill Chicken Salad with Kathy Fang

We’ve partnered with acclaimed chef Kathy Fang, winner of Chopped and owner of Fang Restaurant in San Francisco. Here is another video in an original series sponsored by Perdue Harvestland All Natural Chicken and All-Clad. Here is a recipe for a super fresh and mouth watering chicken salad with fresh dill and dried cranberries. Great for a Sunday brunch, or take it to go for a weekday picnic. Substitute Greek yogurt for the mayo for a healthier protein rich version.


Cranberry Dill Chicken Salad

Recipe: Courtesy of Kathy Fang of Fang Restaurant, San Francisco

 Makes 2 servings



1 chicken breast, sliced into ½ inch slices

1 celery stick, sliced

½ cup dried cranberries

1/3 cup slivered almonds

1 teaspoon whole grain mustard

1/3 cup mayo, (or Greek yogurt)

¼ cup fresh dill, minced

1 teaspoon olive oil

pinch kosher salt

pinch cracked pepper

2 cups baby arugula



lemon juice

cherry tomatoes

balsamic glaze*



Cook sliced chicken in a pot of boiling water for 5-7 minutes until cooked through. Remove, let cool and give it a rough chop.

In a mixing bowl, add all ingredients except arugula and mix thoroughly. Fill a bowl with arugula and top with Chicken salad. Garnish with quartered tomatoes and lemon wedges. Drizzle with balsamic glaze


*Balsamic Glaze can be purchased at most grocery stores next to regular balsamic vinegar. You can create your own by simmering 16 oz balsamic vinegar with ½ cup of brown sugar in a small sauce pan until reduced by half. Will store for 2-3 weeks in the refrigerator.