Cranberry Chicken Salad with Walnuts
User Reviews
5
Cranberry Chicken Salad with Walnuts
Description
The Cranberry Chicken Salad with Walnuts features chilled, cubed chicken breast blended with a creamy dressing made from mayonnaise, sour cream, Dijon mustard, and lemon juice, bringing a gentle tang. Celery and red onion add crunch and mild pungency, while dried cranberries contribute a subtle sweetness that contrasts with the savory elements. Toasted walnuts provide a nutty crunch and flat-leaf parsley adds a fresh herbal note. After mixing, the salad is refrigerated for at least an hour to blend flavors thoroughly.
The salad works well layered in rustic breads like 4-grain or farmhouse white, and croissants, making it a versatile lunch or light dinner choice. Its combination of textures and flavors balances creamy, tangy, sweet, and crunchy in each bite.
Storing this chicken salad in the refrigerator for up to 3-4 days helps the flavors meld further, though it may become firmer as the dressing is absorbed. To rehydrate it when served later, reserve extra dressing to toss in before serving. Poached chicken prepared with aromatics ensures moist, flavorful meat in the salad.
Ingredients
- 2-1/2 cups chicken breast chilled (see cooking notes below, cubed, poached or rotisserie
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1-2 teaspoons lemon juice to taste, depending on how tart you like it, fresh
- 1/3 cup celery diced
- 1/4 cup red onion diced, or shallot
- 1/2 cup dried cranberries
- 1/4 cup walnuts toasted, chopped
- 1/4 cup flat leaf parsley , chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly-ground
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
- Poach chicken breasts with aromatics and salt to keep meat moist and flavorful for the salad.
- Chill the salad for at least one hour to let the flavors blend well before serving.
- Store the salad covered in the refrigerator for up to 3-4 days; add reserved dressing if it thickens upon standing.
- Suitable for sandwiches on various breads including croissants or rustic loaves.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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