Name: Cranberry Walnut Chicken Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 4 cups cooked chicken breast, diced or shredded (about 2 pounds); 3/4 cup dried cranberries (craisins); 3/4 cup toasted walnuts, roughly chopped; 2 celery stalks, finely diced; 1/4 red onion, finely minced; 2 green onions, chopped (optional); 3/4 cup mayonnaise (or Greek yogurt for lighter version); 2 tablespoons sour cream; 1 tablespoon honey; 1 tablespoon fresh lemon juice; 1/2 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/4 teaspoon dried tarragon (optional); Mixed greens or lettuce leaves for serving; Croissants, bread, or crackers for serving; Fresh herbs for garnish

Description

A delightful balance of sweet and savory, this cranberry walnut chicken salad combines tender chicken, sweet-tart cranberries, and crunchy walnuts for a refreshing dish perfect for any occasion.

Ingredients

Scale

4 cups cooked chicken breast, diced or shredded (about 2 pounds)
3/4 cup dried cranberries (craisins)
3/4 cup toasted walnuts, roughly chopped
2 celery stalks, finely diced
1/4 red onion, finely minced
2 green onions, chopped (optional)
3/4 cup mayonnaise (or Greek yogurt for lighter version)
2 tablespoons sour cream
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon dried tarragon (optional)
Mixed greens or lettuce leaves for serving
Croissants, bread, or crackers for serving
Fresh herbs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Use cooked chicken breast, such as rotisserie chicken or leftover roasted chicken. If using raw chicken, cook until the internal temperature reaches 165°F, then cool and dice.
Toast the Walnuts: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then let cool.
Prepare the Vegetables: Finely dice celery and mince red onion. Chop green onions if using.
Make the Dressing: Whisk together mayonnaise, sour cream, honey, lemon juice, Dijon mustard, garlic powder, salt, pepper, and tarragon in a small bowl.
Combine Everything: In a large bowl, mix chicken, cranberries, walnuts, celery, and onion. Add dressing and fold gently until coated.
Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld.

Notes

This salad can be made ahead of time and is perfect for meal prep. Store in the refrigerator for up to 3 days, adding nuts right before serving to keep them crunchy.

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 9g
Sodium: 320mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 22g
Cholesterol: 30mg