Cranberry Jalapeño Chicken Salad on Wasa Crispbread
This easy air fryer chicken salad combines tender, paprika-seasoned diced chicken breast with sweet dried cranberries, fresh jalapeño, and a creamy dressing. Inspired by the popular cranberry jalapeño chicken salad flavor, it is served on crunchy Wasa crispbread over a bed of lemon-dressed mixed greens. Thinly sliced red onion rings and fresh parsley finish the dish with a colorful, refreshing touch.
Servings 4 Servings
Calories: 489kcal
Ingredients
For the Air Fryer Chicken
- 1 ½ pounds boneless, skinless chicken breasts about 2 large
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Cranberry Jalapeño Chicken Salad
- ½ cup dried cranberries roughly chopped
- 1 medium fresh jalapeño seeded and finely diced
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
For the Mixed Greens
- 5 ounces mixed salad greens
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For Assembly and Garnish
- 4 Wasa crispbreads any variety of your choice
- ¼ small red onion thinly sliced into rings
- 2 tablespoons fresh parsley chopped
Equipment
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, make shallow diagonal slits in a diamond pattern across the thicker portions of each breast without cutting all the way through. Rub with olive oil and season evenly with paprika, kosher salt, and freshly ground black pepper.
- Air-Fry the Chicken: Preheat the air fryer to 375 °F. Arrange the seasoned chicken breasts in a single layer in the air fryer basket. Cook, flipping halfway through, until the chicken reaches an internal temperature of 165 °F in the thickest part. Adjust the cooking time based on the thickness of the chicken breasts.
- Rest and Dice the Chicken: Transfer the cooked chicken to a cutting board and allow it to rest before cutting. Dice into small, uniform cubes rather than shredding. Allow the diced chicken to cool before combining it with the creamy dressing.
- Prepare the Creamy Dressing: In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, kosher salt, and freshly ground black pepper. Whisk until smooth and creamy.
- Make the Cranberry Jalapeño Chicken Salad: Add the cooled diced chicken, chopped dried cranberries, and finely diced jalapeño to the dressing. Gently fold everything together until evenly coated. Taste and adjust the seasoning as needed. Refrigerate until ready to assemble.
- Dress the Mixed Greens: In a separate mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and black pepper. Add the mixed greens and gently toss until lightly and evenly coated.
- Assemble the Salad: Divide the dressed mixed greens evenly among four serving plates. Place a Wasa crispbread in the center of each bed of greens. Spoon cranberry jalapeño chicken salad generously over each crispbread.
- Garnish and Serve: Top the chicken salad with thinly sliced red onion rings and finish with freshly chopped parsley. Serve immediately to keep the Wasa crispbread crisp.
Notes
-
For the best texture: Dice the chicken into small cubes so every bite contains tender chicken, sweet cranberries, and a little jalapeño.
-
Control the heat: Remove the jalapeño seeds and white membranes for a milder flavor, or leave some in for extra heat.
-
Balance the creaminess: The mayonnaise and Greek yogurt create a creamy dressing without overwhelming the chicken or cranberries.
-
Choose your crispbread: Wasa Multigrain or Light Rye would both complement the creamy chicken salad.
-
Keep the crunch: Assemble just before serving so the crispbread does not soften from the chicken salad or dressed greens.
Nutrition
Calories: 489kcal | Carbohydrates: 18g | Protein: 39g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 933mg | Potassium: 803mg | Fiber: 2g | Sugar: 13g | Vitamin A: 991IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Please Leave a Review!
