Cranberry Walnut Chicken Salad Recipe
Cranberry Walnut Chicken Salad is easy to make with leftover chicken and full of flavor! It has nutty crunch from walnuts, bursts of sweet/tart cranberries, and a creamy dressing.
Servings 4 servings
- About 1 1/4 cups cooked chopped chicken breast or about 1/2 lb/225 g 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
Toss together all ingredients in a large bowl.
Serve, or store covered in the fridge for up to 3 days before serving.
To poach chicken breast if you don't have leftover chicken:
- 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.
- 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.
Calories: 369kcal | Carbohydrates: 24g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 334mg | Potassium: 131mg | Fiber: 3g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg