Cranberry Walnut Chicken Salad
This Cranberry Walnut Chicken Salad is a perfect blend of sweet, savory, and crunchy. Featuring tender chicken, dried cranberries, toasted walnuts, and a creamy dressing, it’s ideal for light lunches, easy dinners, or holiday spreads. Serve it in sandwiches, over greens, or in lettuce cups for a satisfying meal any time.
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Skillet (for toasting nuts)
Ingredients
Core Ingredients
- 2 cups cooked chicken breast diced or shredded
- 0.5 cup dried cranberries
- 0.5 cup walnuts lightly toasted
- 0.5 cup mayonnaise or Greek yogurt
- 1 celery stalk finely chopped
- 1 green onion thinly sliced
- 1 tsp Dijon mustard
- salt and black pepper to taste
Optional Flavor Boosters
- lemon juice a squeeze for brightness
- fresh parsley or dill chopped, to taste
- smoked paprika a pinch, for warmth
Instructions
- Chop or shred the cooked chicken into bite-sized pieces and set aside.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool.
- In a large bowl, mix together mayonnaise (or Greek yogurt), Dijon mustard, salt, and black pepper.
- Add the chicken, cranberries, celery, green onion, and toasted walnuts to the bowl. Toss gently until well combined.
- Cover and chill for 20 minutes before serving. Serve on bread, lettuce cups, or with crackers.
Notes
Customize this salad with your favorite nuts, fruits, or herbs. It keeps in the fridge for up to 3 days. Avoid freezing, as the texture of the dressing will change. Great for sandwiches, wraps, or on its own!
Nutrition
Calories: 360kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 410mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 40mgIron: 1.5mg
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