Ingredients
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2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
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1/2 cup dried cranberries
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1/2 cup chopped walnuts, toasted
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1/4 cup celery, finely diced
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1/4 cup red onion, finely diced
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1/2 cup mayonnaise (or Greek yogurt for a lighter version)
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1 tsp Dijon mustard
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1 tsp lemon juice
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Salt and black pepper to taste
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Optional: chopped fresh parsley for garnish
Instructions
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In a large bowl, combine chicken, cranberries, walnuts, celery, and red onion.
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In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
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Pour the dressing over the chicken mixture and stir until everything is well coated.
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Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
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Serve on a bed of greens, in sandwiches, or in wraps. Garnish with parsley if desired.
Notes
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For added sweetness, drizzle a small amount of honey into the dressing.
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Swap walnuts with pecans or almonds for variation.
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Make ahead: Chicken salad can be stored in the fridge for up to 3 days.
- Prep Time: 15
Nutrition
- Serving Size: 4
- Calories: 350