Description
This Cranberry Walnut Chicken Salad is a delightful combination of tender shredded chicken, sweet dried cranberries, crunchy walnuts, and crisp celery, all brought together with a creamy mayonnaise and Dijon mustard dressing. Perfect for a light lunch or a refreshing snack, this recipe is not only easy to make but also packed with contrasting textures and flavors that will keep you coming back for more.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken, shredded
- 1 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup celery, diced
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine main ingredients: In a large bowl, mix together the shredded cooked chicken, dried cranberries, chopped walnuts, and diced celery until evenly distributed.
- Prepare dressing: In a separate small bowl, whisk together the mayonnaise and Dijon mustard until smooth and creamy.
- Mix dressing with salad: Pour the mayonnaise and mustard mixture over the chicken mixture and stir gently but thoroughly to coat all ingredients evenly.
- Season salad: Add salt and pepper to taste, adjusting the seasoning to your preference.
- Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill properly before serving.
Notes
- Use rotisserie chicken or leftover roasted chicken to save time.
- For added crunch, toast the walnuts lightly before adding.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- This salad can be served on a bed of greens, as a sandwich filling, or with crackers.
- Make ahead and store in the fridge for up to 2 days for best freshness.
