Creamy Cranberry-Walnut Chicken Salad
Prep time: 
Total time: 
Yield: 2 servings
  • About 1¼ cups cooked, chopped chicken breast (see Note below)
  • ½ cup (60 g) toasted walnuts, chopped
  • 6 tablespoons (30 g) unsweetened dried cranberries (see Note below)
  • 1 large stalk celery, finely chopped
  • ½ medium white onion, finely chopped
  • 2 tablespoons chopped fresh parsley leaves
  • ½ cup (105 g) mayo (or ¼ cup mayo + ¼ cup Greek yogurt)
  • 1 tablespoon organic raw, unfiltered apple cider vinegar
  • 1 teaspoon raw honey (see Note below)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Toss together all ingredients in a large bowl; serve chilled.
Chicken: This salad is the perfect use for leftover chicken or turkey, or for a store-bought rotisserie chicken. But it is delicious enough to warrant poaching chicken breast if you don’t have leftovers on hand. To do so, for enough chicken for this recipe, place ½ lb (225 g) raw boneless, skinless chicken breasts in a single layer in the bottom of a medium saucepan; add chicken stock, vegetable stock, or water so that the chicken is covered by about 1 inch of liquid. Add a splash of vinegar (I use apple cider vinegar for this) and a generous pinch of sea salt and black pepper, along with any seasonings you like, such as carrot, celery, onion, garlic, bay leaves, thyme, parsley, etc. Turn the heat on medium and bring to a simmer; turn the heat down slightly to keep it at a simmer, and cook until the chicken is fully cooked (there should not be any pink), about 15 to 20 minutes. Drain off the water, cool the chicken, and then chop it to use in this salad.

Dried Cranberries and Honey: If you’re using sweetened dried cranberries, feel free to omit the honey or adjust to taste.

Serving Suggestions: Serve on top of salad greens or with toast.
Recipe by An Edible Mosaic™ at