Chicken Salad with Cranberries and Walnuts

This chicken salad with cranberries, walnuts, and apples is our favorite fall salad. Serve it as it is or make sandwiches; it's always a delight.

Course Salad

Cuisine American

Prep Time 15

Cook Time 0

Servings servings

Calories 277kcal

Author Adina

Chop the chicken into bite-sized pieces, not too large. Roughly chop cranberries and walnuts. Dice celery and apple. Chop the onion and the parsley finely. Mix everything in a bowl.
9 oz cooked chicken/ 2 cups + ¼ cup dried cranberries/ 30 g + ¼ cup walnuts/ 30 g + ¼ cup celery/ 25 g + ½ green apple + ¼ cup red onion/ 40 g + 2 tablespoons fresh parsley
Dressing: Mix all ingredients in a small bowl. Adjust the taste with salt, pepper, and lemon juice. Add to the salad and mix to coat the ingredients.
3 tablespoons mayonnaise + 3 tablespoons Greek yogurt + 1 teaspoon Dijon mustard +1-2 teaspoon lemon juice + ¼ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper
Refrigerate for at least one hour before serving.

Rotisserie or leftover chicken.
Fresh chicken: If using fresh chicken breast, see the blog post for detailed cooking suggestions. You can poach it for 5 minutes or pan-fry it for 20-25. You can also boil it from frozen for about 20 minutes. Always check that the chicken is cooked through; the internal temperature should be 165°F/ 74°C.
Apples: You can use red apples, a crisp sort.