Easy Cranberry Walnuts Chicken Salad
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!
Servings: 5 Servings
Calories: 382kcal
Ingredients
- ½ cup Mayonnaise Full fat or fat free
- 1 tb Dijon Mustard
- 1 Lemon
- 2 Chicken Breasts Cooked
- ½ Red Onion ½ cup chopped
- ½ cup Walnuts Chopped
- ½ cups Dried Cranberries
- 2 Celery Stalks
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- In a large bowl, add the mayonnaise, Dijon mustard, salt, pepper, and the juice of one lemon. Mix well until a creamy dressing forms.
- Cut the chicken into chunks and add it to the large mixing bowl.
- Cut the red onion and celery into small pieces and add it to the mixing bowl.
- Add the chopped walnuts and dried cranberries to the mixing bowl.
- With a large spoon, mix all the ingredients together until they are fully combined and the dressing coats all the ingredients.
- Allow the chicken salad to chill in the refrigerator, covered, for at least 2 hours to meld the flavors.
Notes
- 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.
- Substitute lemon juice with apple cider vinegar.
- The chicken salad lends itself to many different flavors! Add garlic powder, black powder, turmeric, or fresh parsley to the salad.
Nutrition
Calories: 382kcal | Carbohydrates: 15g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 283mg | Potassium: 451mg | Fiber: 2g | Sugar: 10g | Vitamin A: 58IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg