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 quick lunch or a picnic, this salad offers a refreshing balance of flavors and textures that you’ll adore.
Ingredients
Scale
Main Ingredients
- 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 chicken, dried cranberries, chopped walnuts, and diced celery until well combined.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth.
- Mix Dressing and Salad: Pour the mayonnaise and mustard mixture over the chicken mixture, stirring gently to coat all ingredients evenly.
- Season: Add salt and pepper to taste, adjusting according to your preference.
- Chill: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Toast the walnuts lightly for extra crunch and flavor.
- This salad can be served on its own, in sandwiches, or atop a bed of greens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to add a squeeze of lemon juice for brightness before serving.
