Cranberry Walnut Chicken Salad Recipe

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Cranberry Walnut Chicken Salad Recipe

Cranberry walnut chicken salad is packed with flavor and easy to make with leftover chicken (or turkey)! It has nutty crunch from walnuts, bursts of sweet/tart cranberries, and a savory creamy dressing.

Course Salad

Cuisine American

Keyword Chicken Cranberry Walnut Salad, Chicken Salad with Cranberries and Walnuts, Chicken Walnut Cranberry Salad, Cranberries in Chicken Salad, Cranberry Walnut Chicken Salad, Cranberry Walnut Chicken Salad Recipe

Prep Time 10

Cook Time 0

Servings servings

Calories 349kcal

Author Faith Gorsky

Ingredients

1 1/4 cups cooked chopped chicken breast or about 1/2 pound/225 grams raw boneless, skinless chicken breasts
1/2 cup walnuts toasted and chopped
6 tablespoons unsweetened dried cranberries
1 large stalk celery finely chopped
1/2 medium white onion finely chopped
2 tablespoons chopped fresh parsley leaves
1/2 cup mayo or 1/4 cup mayo + 1/4 cup Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper

US Customary - Metric

Instructions

Toss together all ingredients in a large bowl.
Serve, or store covered in the fridge for up to 3 days before serving.

Notes

Inspiration: Recipe inspired by Smitten Kitchen's recipe for Cranberry-Walnut Chicken Salad.
If You Can't Find Unsweetened Dried Cranberries: If you’re using sweetened dried cranberries, feel free to omit the honey or adjust to taste.

Serving Suggestions

On top of salad greens for lunch.
Along with toast and tea for breakfast.
Made into a sandwich, wrap, or stuffed inside a pita.
Tossed with pasta that's cooked to al dente and cooled.
Along with crackers and cheese slices for an adult version of Lunchables.

To Poach Chicken Breast (If You Don't Have Leftover Chicken)

Place the chicken 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 (uncovered).
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 the water, cool the chicken, and then chop it to use in this salad.

Nutrition