Cranberry Chicken Salad
Servings: 10 Servings
Ingredients
- ⅓ cup chopped walnuts
- ⅔ cup mayonnaise
- 3 teaspoons Dijon mustard
- 3 teaspoons freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked chicken cubed or shredded
- ½ cup dried cranberries
- ⅓ cup thinly sliced celery
- ¼ cup finely diced red onion
Instructions
- Toast the walnuts in a small pan over low heat for 3-5 minutes. Remove from the heat and set aside.⅓ cup chopped walnuts
- In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, and pepper.⅔ cup mayonnaise, 3 teaspoons Dijon mustard, 3 teaspoons freshly squeezed lemon juice, ¼ teaspoon black pepper, ½ teaspoon salt
- In a separate bowl, combine the chicken, cranberries, celery, walnuts, and onion. Add the dressing, and stir to combine.3 cups cooked chicken, ½ cup dried cranberries, ⅓ cup thinly sliced celery, ¼ cup finely diced red onion
- Refrigerate until ready to serve. Serve as-is, on croissants, on sliders, in a wrap, or as a sandwich.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of cranberry chicken salad only without a bun. Actual calories will vary.
*Kim's Tips:
- If you don't want to toast the walnuts, skip that step and add them straight from the package.
- This chicken salad tastes great right after it's prepared, but it's even better the next day after the flavors have a chance to meld.
*Storage:
- Store leftovers in the fridge for 3-4 days.
Nutrition Facts
Cranberry Chicken Salad
Serving Size
0.5 cup
Amount per Serving
Calories
184
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
15
%
Trans Fat
0.04
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
4
g
Cholesterol
18
mg
6
%
Sodium
242
mg
10
%
Potassium
73
mg
2
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
50
IU
1
%
Vitamin C
1
mg
1
%
Calcium
11
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
