Cranberry Walnut Chicken Salad

Cranberry Walnut Chicken Salad is delightfully flavorful, versatile, and adaptable. This creamy chicken salad is filled with crunchy walnuts, sweet and tangy cranberries, and tender chunks of chicken. This recipe is a quick favorite for summer and fall and is easily prepped and packed in advance for lunch and carefree picnics.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine chicken, mayonnaise, dried cranberries and chopped walnuts in a medium size bowl. Mix well.

Step 2

Serve as sandwiches, salad, wraps, on crackers or straight out of the bowl.

Step 3

If you need to cook the chicken ahead of time, the best way is to poach it in chicken stock for 15-20 minutes or until cooked to 155 degrees internal temperature. You can also use a pressure cooker or Instant Pot that will make the process quicker and the chicken with practically fall apart when it's done. Can also use 1 Tbsp celery salt and 1 Tbsp garlic salt in plain water to poach chicken.

Step 4

Store any leftover Cranberry Walnut Chicken Salad in an airtight container in the refrigerator. Use within 3-5 days.

Step 5

Can substitute grapes or chopped apples for dried cranberries. Can add chopped onion. Can substitute pecans or almonds for nuts.

Step 6

Chicken salad can get watery when you add vegetables like celery and onion to it. It’s best to either serve it immediately when using these veggies, or wait to add them until just before serving.

Step 7

To toast walnuts: Place walnuts in a dry skillet over medium heat. Cook, stirring frequently for about 5 minutes, until fragrant and toasted. Watch them carefully so they don't burn. Cool before adding to the chicken salad.

↑Support creators by visiting their site 😊