Crispy, crunchy, and a great use for leftover chicken breast, this Cranberry Walnut Chicken Salad Recipe is an easy weekday lunch! Make a big batch of this salad on the weekend and enjoy it throughout the week!
In a large bowl, add the mayonnaise, Dijon mustard, salt, pepper, and the juice of one lemon. Mix well until a creamy dressing forms.
Add the rest of the ingredients to the bowl and mix well.
Allow the chicken salad to chill in the refrigerator, covered, for at least 2 hours to meld the flavors.
If you prefer to not use mayonnaise, use sour cream or plain Greek yogurt instead.
Red onion can be left out or can be substituted with green onions which is a little less potent.