This healthy cranberry walnut chicken salad has a creamy dressing, a perfect balance between sweet and tart, and the right amount of crunch. Perfect for salads, lettuce wraps, and sandwiches.
Place walnuts in a dry sauce pan over medium heat. Shake the pan every minute or so to prevent burning. Toast until golden brown and fragrant.
Add the chicken, cranberries, walnuts, celery, and shallot to a mixing bowl.
In a small bowl mix together the mayo, yogurt, mustard, vinegar, rosemary, salt, and pepper. Pour over the chicken and vegetables and toss to coat. Season to taste with salt and pepper. Chill for 30 minutes before serving.
Notes
Servings
This recipe makes 3 to 4 salad size portions or 4 to 5 wraps or sandwiches.