Salad
Cranberry Walnut Chicken Salad
Easy chicken salad filled with tender chicken, dried cranberries, walnuts, celery or apple, dill, and parsley. Use Greek yogurt in the dressing and serve over lettuce for a lighter option.
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Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced flat-leaf parsley
- ¼ teaspoon dried dill
- 3 cups chopped or shredded cooked chicken
- ½ cup finely chopped celery or finely chopped apple
- ⅓ cup dried cranberries
- ⅓ cup chopped toasted walnuts
- Salt and pepper, to taste
Method
- In a large bowl, whisk together the mayonnaise, sour cream or yogurt, lemon juice, parsley, and dill.
- Add the remaining ingredients and stir until combined. Season with salt and pepper to taste. Serve chilled on bread or lettuce.
Notes
- To toast walnuts: Place walnuts in a dry skillet over medium heat. Cook, stirring frequently, for about 5 minutes, until fragrant and toasted. Watch them carefully so they don't burn. Cool before adding to the chicken salad.
Nutrition
Calories: 318kcal | Carbohydrates: 7g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 168mg | Potassium: 169mg | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 25mg | Iron: 0.8mg
Recipe from celebratingsweets.com