Cranberry Walnut Chicken Salad
A creamy, crunchy, and slightly sweet chicken salad that combines tender chicken, chewy cranberries, and buttery walnuts for a refreshing lunch option.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped Rotisserie chicken is a great shortcut.
- 1 cup dried cranberries Adjust the amount if they are very sweet.
- 1 cup walnuts, chopped Toast for better flavor.
- 1 cup celery, diced For crunch and freshness.
- 1/4 cup red onion, diced Use less if you prefer milder flavor.
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- 1 tablespoon Dijon mustard Optional, adds a zip.
- 1 tablespoon lemon juice Brightens flavor.
- to taste salt Start small and adjust after chilling.
- to taste black pepper Start small and adjust after chilling.
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Instructions
Preparation
- Chop or shred your cooked chicken into bite size pieces.
- Dice the celery and red onion, keeping them small.
- In a big bowl, stir together mayo, a small spoon of Dijon, lemon juice, salt, and pepper.
- Add chicken, cranberries, walnuts, celery, and red onion to the bowl. Stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes.
- After chilling, taste and add more salt, pepper, or lemon juice if needed.
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Note
Toast the walnuts for better flavor and avoid making it too soupy with mayo. Evenly cut ingredients create a balanced dish. Chilling improves flavor integration.