In a small bowl or glass mason jar whisk together olive oil, apple cider vinegar, salt, black pepper, garlic powder, paprika, dijon mustard, and honey.
To make the chicken salad:
To a large mixing bowl, add shredded cooked chicken, red onion, celery, dried cranberries and kale slaw (if using). Drizzle with honey mustard vinaigrette and mix until fully combined.
Notes
Cooking the chicken: I like to use rotisserie chicken to make this recipe even easier, however if you are using boneless, skinless chicken breasts I recommend seasoning the chicken breast with salt and black pepper and placing in a shallow baking dish and baking at 450 F for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).To shred your chicken: Use two forks to gently pull apart the chicken or place in the bowl of a stand mixer , using the paddle attachment turn the mixer to low and mix until chicken is shredded (about 1 minute) Kale slaw can be replaced with any coleslaw mix of choice, or omitted.*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
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