Cranberry Walnut Chicken Salad
Cranberry Walnut Chicken Salad is delightfully flavorful, versatile, and adaptable. This creamy chicken salad is filled with crunchy walnuts, sweet and tangy cranberries, and tender chunks of chicken. This recipe is a quick favorite for summer and fall and is easily prepped and packed in advance for lunch and carefree picnics.
Servings: 8 servings
Combine chicken, mayonnaise, dried cranberries and chopped walnuts in a medium size bowl. Mix well.
See notes for additional mix in suggestions.
Serve as sandwiches, salad, wraps, on crackers or straight out of the bowl.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- You can easily adapt this recipe to suite your own tastes. Some like to add celery and onion, others dried or fresh herbs. You can also use aioli instead of mayonnaise or add lemon and garlic to your mayonnaise before mixing it into the chicken.
- If you need to cook the chicken ahead of time, the best way is to poach it in chicken stock. You can also use a pressure cooker or Instant Pot that will make the process quicker and the chicken with practically fall apart when it's done. Any other method of cooking chicken will work, it just may not be quite as tender.
- Store any leftover Cranberry Walnut Chicken Salad in an airtight container in the refrigerator. Use within 3-5 days.
Serving: 1serving | Calories: 320kcal | Carbohydrates: 7g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 197mg | Potassium: 92mg | Fiber: 1g | Sugar: 6g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg