Cranberry Walnut Chicken Salad
Elevate your lunchtime routine with this irresistible Cranberry Walnut Chicken Salad, a perfect blend of savory and sweet flavors with a delightful crunch. Tender, cooked chicken breast forms the base of this hearty salad, while dried cranberries add a tangy sweetness and chopped walnuts contribute a satisfying nutty texture. Fresh celery and red onion provide a crisp bite, balanced beautifully by the creamy dressing made from mayonnaise, Greek yogurt, Dijon mustard, and a splash of lemon juice for a zesty twist. Finished with a sprinkle of fresh parsley, this easy, no-cook recipe comes together in just 15 minutes and is ideal for meal prep, picnics, or a quick, wholesome dish. Whether served as a sandwich, on a bed of greens, or tucked into a wrap, this chicken salad is guaranteed to become a family favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 0.5 cup Dried cranberries
- 0.5 cup Chopped walnuts
- 2 Celery stalks
- 0.25 cup Red onion
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Begin by finely chopping the cooked chicken breast into small, bite-sized pieces. Place the chopped chicken into a large mixing bowl.
Dice the celery stalks into small pieces and add them to the mixing bowl. Next, finely chop the red onion and add it to the bowl as well.
Add the dried cranberries and chopped walnuts to the chicken mixture, stirring gently to combine all the ingredients.
In a separate smaller bowl, prepare the dressing by combining the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Whisk the ingredients together until smooth and well-combined.
Season the dressing with salt and black pepper, adjusting to taste. Whisk again to ensure the seasonings are evenly distributed.
Pour the prepared dressing over the chicken mixture in the large mixing bowl. Use a spatula to gently fold the dressing into the chicken salad mixture until all components are thoroughly coated.
Sprinkle the chopped fresh parsley over the chicken salad and fold it in to add a touch of freshness and color.
Serve the cranberry walnut chicken salad immediately, or for best results, cover and refrigerate it for at least 30 minutes to allow the flavors to meld together. Serve on a bed of lettuce, in a sandwich, or as a delicious wrap filling.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
