Cranberry Walnut Chicken Salad
A delicious and easy-to-make salad with a delightful combination of savory chicken, sweet cranberries, and crunchy walnuts, perfect for any occasion.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for a shortcut.
- 1 cup dried cranberries
- ½ cup walnuts, chopped Try toasting for enhanced flavor.
- ½ cup celery, diced
- ½ cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon Dijon mustard
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- Begin by cooking and shredding your chicken if not already done. Ensure it is completely cooled before proceeding.
- Measure out your dried cranberries, chop the walnuts, and dice the celery.
Mixing Ingredients
- In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped walnuts, and diced celery.
- Use a spatula to gently fold the ingredients together, ensuring an even distribution throughout the mixture.
Making the Dressing
- In a separate small bowl, mix the mayonnaise with the Dijon mustard. Stir until it’s well combined and smooth.
Combining Everything
- Pour the mayonnaise mixture over the chicken mixture and stir thoroughly until all ingredients are evenly coated.
Seasoning
- Season the salad with salt and pepper to taste. Mix again to distribute the seasoning evenly throughout the dish.
Chilling
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Serving
- After chilling, serve the salad on a bed of greens, in a sandwich, or as preferred.
Notes
Best served chilled. Will keep in the refrigerator for 3-4 days. Consider customizing with fruits like apples or cheese such as feta for added flavor.