Cranberry Walnut Chicken Salad
An easy recipe for cranberry walnut chicken salad. This chicken salad recipe is not only quick to make but also easily customizable. Leftover turkey can be used instead of chicken!
Servings: 4
Calories: 330
Ingredients
- 2 cups chicken breasts , cooked, diced, see note 1 (240 grams)
- 2 celery ribs , large, diced, see note 2
- 1 onion , small, minced, see note 3
- ⅓ cup dried cranberries (45 grams)
- ¼ cup walnuts , roughly chopped, see note 5 (20 grams)
- ⅓ cup mayonnaise (70 grams)
- 1 cup seedless grapes , halved (150 grams)
- salt to taste
- black pepper to taste
Instructions
- In a mixing bowl, mix together all the ingredients.
- Give it a taste. Feel free to use more/less of any of the ingredients.
- You can serve this salad right away or chill it in the fridge first.
- Enjoy as is or as a sandwich (sandwich bread, French baguette or croissant will all work well here).
Notes
- You can use rotisserie chicken, leftover chicken or fresh chicken breasts that you cook yourself (you will need about 13.5 ounces/380 grams of raw chicken breast). Also, a combination of white (breasts) and dark meat (thighs or legs) can be used. Leftover turkey is also a great substitution!
- Two celery ribs = about 1 cup diced celery.
- Onion – use about ½ cup minced onion.
- Instead of dicing the chicken, you can shred it as well.
- Walnuts can be substituted with pecans.
- This salad can be made ahead. Store it in an air-tight container and keep it in the fridge (up to a day) before serving.
Nutrition Facts
Cranberry Walnut Chicken Salad
Amount per Serving
Calories
330
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Cholesterol
56
mg
19
%
Sodium
233
mg
10
%
Potassium
491
mg
14
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
18
g
36
%
Vitamin A
191
IU
4
%
Vitamin C
4
mg
5
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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