Cranberry Chicken Salad with Walnuts
User Reviews
5.0
48 reviews
Excellent
Cranberry Chicken Salad with Walnuts
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This creamy, crunchy chicken salad adds sweet-tart dried cranberries and toasted walnuts to a classic recipe for a delicious fall lunch. For convenience, you can poach the chicken breasts ahead or use leftover rotisserie chicken as well!
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Ingredients
- 2-1/2 cups cubed poached or rotisserie chicken breast , chilled (see cooking notes below)
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1-2 teaspoons fresh lemon juice (to taste, depending on how tart you like it)
- 1/3 cup diced celery
- 1/4 cup diced red onion or shallot
- 1/2 cup dried cranberries
- 1/4 cup toasted chopped walnuts
- 1/4 cup flat leaf parsley , chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper. Stir in celery, red onion, cranberries, walnuts, and parsley. Fold in cubed chicken.
- Cover and refrigerate for at least 1 hour for the flavors to meld. Season to taste with additional salt and pepper before serving.
- We like this chicken salad best on 4-grain bread, lightly-toasted farmhouse white, or croissants.
Notes
- This chicken salad can be covered and stored in the refrigerator for 3-4 days from when the chicken was cooked. The chicken will absorb some of the dressing as the salad sits overnight. I like to make a little extra dressing to hold on the side and toss with the chicken salad, as needed, if I'm serving it the next day.
- Place 2-3 boneless, skinless chicken breasts in a pot in a single layer. Sprinkle with 1/2 teaspoon kosher salt.
- Add about 1 teaspoon whole peppercorns and some aromatics to the pot, such as 1-2 garlic cloves, a few sprigs of fresh herbs like parsley, dill, and thyme, and a dried bay leaf.
- Add enough water to cover the chicken by about 1 inch. Bring to a boil, cover, and reduce heat to maintain a simmer. You may see a white foamy substance in the pot as the chicken breasts cook; this is normal, you can either skim it away or leave it alone.
- Simmer until the chicken breasts register 165 degrees F at the thickest portion. This will take anywhere from 5-14 minutes, depending on the size of the chicken breasts.
- Store poached chicken breasts, tightly covered, in the refrigerator for up to 3-4 days.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
10g
(3%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
49mg
(16%)
Sodium
307mg
(13%)
Potassium
290mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
290IU
(6%)
Vitamin C
5mg
(6%)
Calcium
18mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 307mg | 13% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 18mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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