This quick and easy Cranberry Walnut Chicken Salad is a mix of shredded chicken, dried cranberries, and toasty walnuts, with a refreshing crunch from celery and sweet apples. Perfect for family meals, brunch, and meal prepping!
Prep Time20 minutesmins
Cook Time8 minutesmins
Total Time28 minutesmins
Servings: 6
Calories: 360kcal
Ingredients
3cupsshredded chickenor diced (I used rotisserie)
1cupdiced celery
1green applediced
1/2cupdried cranberries(like Craisins) see note
1/2cupwalnutschopped
For the dressing
1/2cupmayonnaise
1/2lemonjuiced
1/2teaspoonsalt
1/2teaspoonpepper
1/2teaspoononion powder
Instructions
Preheat oven to 350. Bake the walnuts for 5-8 minutes until they are toasty and starting to brown on the edges.
While the walnuts toast, make the dressing by whisking together the mayonnaise with the lemon juice. Then add the salt, pepper, and onion powder and mix to combine. Set aside.
In a large bowl, combine the chicken, celery, apple, cranberries, and toasted walnuts. Pour the dressing over the top and toss until everything is evenly coated in the dressing.
The Cranberry Walnut Chicken Salad can be eaten immediately or chilled for 30 minutes to an hour to let the flavor develop. Serve on toast or with crackers.
Notes
*If you like your cranberries more plump and moist, soak them in 1-2 tablespoons of hot water for 5-10 minutes, then drain, before adding to the chicken salad.