Cranberry Walnut Chicken Salad
I always have this homemade cranberry walnut chicken salad ready to go in the fridge. It's tender, creamy and loaded with sweet, nutty flavors that make it divine spread over toasted bread, tucked into wraps or topped over a bed of greens.
Servings: 12 - 16 servings
Calories: 339kcal
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
Instructions
- Set a large mixing bowl. Combine the chopped chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Mix the ingredients to make sure the dill and orange zest is evenly distributed, not clumped together.
- Then mix in the mayonnaise. Mix well to coat all ingredients. Taste, then salt and pepper as needed.
- Cover the chicken salad and chill until ready to serve.
Video
Notes
Salt and pepper at the end, because if using leftover chicken it may already be seasoned.
Store chicken salad in an airtight container and keep it in the refrigerator for up to 3-4 days if using day-old leftover chicken.
Nutrition
Serving: 4oz | Calories: 339kcal | Carbohydrates: 8g | Protein: 12g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 195mg | Potassium: 177mg | Fiber: 1g | Sugar: 6g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg