Cranberry Walnut Chicken Salad
A delightful blend of tender chicken, sweet cranberries, and crunchy walnuts, this salad is perfect for lunch, dinner, or any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked chicken, shredded Ensure it's tender and cooled
- 1 cup dried cranberries Adds sweetness to the salad
- 1/2 cup walnuts, chopped Use fresh walnuts for crunch
- 1/2 cup celery, diced Diced into small pieces
- 1/2 cup mayonnaise Can be substituted with Greek yogurt
- 1 tablespoon Dijon mustard Adds flavor to the dressing
- Salt and pepper to taste Adjust according to preference
Instructions
Preparation
- Gather all your ingredients. Cook your chicken to ensure it’s tender, then shred it.
- Measure out your dried cranberries, chop the walnuts, and dice the celery.
Mixing Ingredients
- In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped walnuts, and diced celery. Gently fold the ingredients.
Prepare Dressing
- In a separate bowl, whisk the mayonnaise and Dijon mustard together until smooth and creamy.
Combine Mixtures
- Pour the dressing over the chicken mixture. Stir thoroughly until fully coated.
Season
- Add salt and pepper according to your preference and mix well.
Chill
- Cover the salad and refrigerate for at least 30 minutes.
Serve
- Serve on a bed of greens or on your favorite bread.
Enjoy
- Dig in and savor the unique blend of flavors and textures.
Notes
Store in an airtight container in the fridge for up to 3 days. Can be made ahead of time and chilled overnight.