Cranberry Chicken Salad
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.
Servings: 4
Calories: 357kcal
Equipment
Ingredients
- 2 cups cooked chicken shredded or diced
- ¾ cup dried cranberries
- ¼ cup walnuts chopped
- 1 stalk celery finely diced
- ¼ cup shallot finely diced
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 tablespoon fresh rosemary minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
Instructions
- 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.¼ cup walnuts
- Add the chicken, cranberries, walnuts, celery, and shallot to a mixing bowl.2 cups cooked chicken, ¾ cup dried cranberries, ¼ cup walnuts, 1 stalk celery, ¼ cup shallot
- 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.½ cup Greek yogurt, ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1 tablespoon fresh rosemary, ½ teaspoon kosher salt, ½ teaspoon freshly-ground black pepper
Notes
Servings
- This recipe makes 3 to 4 salad size portions or 4 to 5 wraps or sandwiches.
Nutrition
Calories: 357kcal | Carbs: 23g | Protein: 22g | Fat: 20g | Fiber: 2g