Description
Cranberry Chicken Salad with Walnuts is a creamy, flavorful dish combining tender cooked chicken, vibrant scallions, crunchy celery, sweet dried cranberries, and toasted walnuts, enhanced by fresh dill and bright orange zest. Perfect for sandwiches, wraps, or salads, this easy-to-make recipe is ideal for quick lunches or potluck meals.
Ingredients
Scale
Main Ingredients
- 6 cups chopped cooked chicken
- 1 cup chopped scallions (green and white ends)
- ¾ cup sliced celery
- ¾ cup dried cranberries
- ½ cup chopped walnuts (or pecans)
- 2 tablespoons fresh chopped dill
- 1 teaspoon orange zest
- 1 ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Stir well to evenly distribute the dill and orange zest, ensuring no clumps.
- Add Mayonnaise: Add the mayonnaise to the mixture and thoroughly mix to coat all ingredients uniformly.
- Season and Chill: Taste the salad and season with salt and pepper as needed. Cover the bowl and refrigerate until ready to serve, allowing flavors to meld.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience and great flavor.
- Walnuts can be substituted with pecans or almonds for a different nutty crunch.
- Add a splash of lemon juice for extra brightness if desired.
- This salad is excellent for sandwiches, wraps, or served atop fresh greens for a hearty salad option.
- Chilling the salad for at least 30 minutes enhances the melding of flavors.
Nutrition
- Serving Size: 4 oz
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 52 mg
