There’s something so delightful about the blend of sweet cranberries and crunchy walnuts in a creamy chicken salad. This Cranberry Chicken Salad with Walnuts Recipe strikes the perfect balance between savory and sweet, making it a standout at any lunch or gathering.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cranberry Chicken Salad with Walnuts Recipe
- Top Tip
- How to Serve Cranberry Chicken Salad with Walnuts Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cranberry Chicken Salad with Walnuts Recipe
Why You'll Love This Recipe
I can’t tell you how many times this Cranberry Chicken Salad with Walnuts Recipe has saved me when I needed something quick but impressive. It’s refreshing, satisfying, and so versatile—it’s truly a recipe I keep coming back to.
- Perfect flavor balance: The tartness of dried cranberries pairs beautifully with crunchy walnuts and creamy mayo, creating a taste that just works.
- Great use of leftovers: It’s a fantastic way to transform cooked chicken into a fresh, exciting dish instead of just reheating it.
- Quick to prepare: You can have this salad ready in about 20 minutes, making it ideal for busy days and last-minute meals.
- Versatile serving options: Whether in sandwiches, wraps, or atop greens, this salad adapts perfectly to your mealtime mood.
Ingredients & Why They Work
This Cranberry Chicken Salad with Walnuts Recipe really shines because of its simple yet fresh ingredients—each one adds its own unique texture and flavor, making every bite interesting. Let me share why I love these components and a few tips on shopping.
- Chopped cooked chicken: I usually use leftover roasted or poached chicken for the best moistness and flavor.
- Chopped scallions: Both green and white parts add a mild onion flavor without overpowering the salad.
- Sliced celery: This brings a crisp crunch that contrasts beautifully with the creamy mayo.
- Dried cranberries: I prefer sweetened ones; they add a burst of tartness that livens up the whole dish.
- Chopped walnuts (or pecans): Toast them lightly for an extra depth of flavor and crunch.
- Fresh chopped dill: Don’t skip this—it adds a fresh, slightly tangy note that brightens the salad.
- Orange zest: A little zing that gives this salad a subtle citrus lift, making it really special.
- Mayonnaise: Use your favorite—regular or light mayo both work, but the full-fat version gives the creamiest texture.
- Salt and pepper: Simple seasoning to tie everything together and let the natural flavors shine.
Make It Your Way
One of the joys of the Cranberry Chicken Salad with Walnuts Recipe is how easy it is to tweak. I love to play around with it based on what’s in my fridge or what I’m in the mood for—don’t be afraid to do the same!
- Variation: Sometimes I swap walnuts for pecans or almonds depending on what nuts I have. Each gives a slightly different texture and flavor that’s equally delicious.
- Dietary tweaks: Use Greek yogurt instead of mayo for a lighter version, or add a splash of apple cider vinegar for a tangy twist.
- Seasonal flavors: During autumn, a pinch of cinnamon or nutmeg can elevate the cranberry flavor even more—trust me on this one!
Step-by-Step: How I Make Cranberry Chicken Salad with Walnuts Recipe
Step 1: Gather and Prep Your Ingredients
I always start by making sure my chicken is well chopped—bite-size pieces work best to get a good mix of flavors in every bite. Next, chop the scallions and celery evenly; you want those crunchy and tender bits balanced. Toast the walnuts lightly in a dry pan for 3-5 minutes until fragrant—that extra step is worth it for the flavor!
Step 2: Combine the Base Ingredients
In a large bowl, I toss together the chicken, scallions, celery, dried cranberries, toasted walnuts, fresh dill, and orange zest. Give it a good stir so the dill and zest are evenly spread—this avoids any overpowering pockets of flavor later on.
Step 3: Add the Mayonnaise and Season
Next, I gently fold in the mayo. Use a spoon to mix it thoroughly but not too roughly—you want everything coated without smooshing the ingredients. Then, taste and season with salt and pepper. Sometimes it needs a touch more salt to bring out all those flavors, so don’t skip tasting here.
Step 4: Chill and Serve
The salad benefits from resting in the fridge for at least 30 minutes before serving. It lets the flavors meld and the salad chill nicely. After that, it’s ready to scoop onto sandwiches, wraps, or salads—or to enjoy straight from the bowl, no judgment here!
Top Tip
Over the years, I’ve learned that a few small tweaks really elevate this Cranberry Chicken Salad with Walnuts Recipe, making it taste like it came from a fancy deli rather than your kitchen.
- Lightly Toast Nuts: Toasting the walnuts before mixing enhances their nuttiness and adds satisfying crunch.
- Fresh Dill Matters: Don’t substitute dried dill here; the fresh herb adds brightness that dried simply can’t match.
- Orange Zest for Zing: Fresh orange zest wakes up the salad with citrusy aroma—don’t skip this small but mighty ingredient.
- Don’t Overmix: When folding in mayo, go gently to maintain the distinct textures of all the components.
How to Serve Cranberry Chicken Salad with Walnuts Recipe
Garnishes
I love topping this salad with a few extra chopped walnuts or thin slices of scallions right before serving—it adds a fresh look and a little more texture. Sometimes a sprig of dill gives that beautiful final touch that makes it feel special.
Side Dishes
It's wonderful alongside crunchy green salads or paired with fresh fruit like apple slices or grapes. For a heartier meal, serve with whole grain crackers or toasted baguette slices—great for scooping up every bite!
Creative Ways to Present
For a party, I’ve served this cranberry chicken salad in hollowed avocado halves or inside crisp lettuce cups—both instantly elevate presentation and add novel textures. It’s also great as a filling for mini puff pastry cups for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
I keep leftovers tightly covered in an airtight container and store them in the fridge. It stays fresh for about 3 days, which is perfect if you want to pack it for lunch the next day.
Freezing
Honestly, I don’t recommend freezing this salad because mayonnaise-based dishes can separate and lose their texture once defrosted. You’re better off making a fresh batch or enjoying leftovers cold within a few days.
Reheating
This salad shines best cold or at room temperature, so I avoid reheating it. If you want warm chicken salad, try warming the chicken separately and mixing it in with ranch or a warm dressing instead of mayo.
Frequently Asked Questions:
Fresh cranberries are quite tart and watery compared to dried ones, which provide sweetness and chewiness. If using fresh, I recommend cooking them down with a bit of sugar first to soften and sweeten them for better texture and flavor balance.
Pecans or almonds make excellent substitutes for walnuts in this salad. Toast them lightly first to bring out their flavor. If you need a nut-free option, seeds like sunflower or pumpkin seeds can add crunch without the allergen concern.
Absolutely! This cranberry chicken salad actually benefits from chilling for at least 30 minutes, allowing the flavors to meld nicely. You can prepare it up to a day ahead and keep it refrigerated until serving.
Yes! Swap out some or all of the mayonnaise for Greek yogurt to reduce fat and add a subtle tang. Just keep in mind the flavor will be a bit different, but still tasty and creamy.
Final Thoughts
This Cranberry Chicken Salad with Walnuts Recipe is one of those dishes that’s simple yet special. I love how it brings together textures and flavors that delight the taste buds every single time. Give it a try—you’ll find it becomes a staple in your kitchen like it did in mine. Trust me, sharing it with friends always gets rave reviews and happy requests for seconds!
Print
Cranberry Chicken Salad with Walnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Description
A delicious and creamy Cranberry Chicken Salad made with tender cooked chicken, crunchy walnuts, fresh dill, and a hint of orange zest, perfect for sandwiches, wraps, or salads.
Ingredients
Main Ingredients
- 6 cups chopped cooked chicken
- 1 cup chopped scallions (green and white ends)
- ¾ cup sliced celery
- ¾ cup dried cranberries
- ½ cup chopped walnuts (or pecans)
- 2 tablespoons fresh chopped dill
- 1 teaspoon orange zest
- 1 ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Thoroughly mix to evenly distribute the dill and orange zest.
- Add Mayonnaise: Stir in the mayonnaise until all ingredients are well coated and the mixture is creamy.
- Season and Chill: Taste the salad and add salt and pepper as needed. Cover the bowl and refrigerate the chicken salad until ready to serve.
Notes
- This chicken salad is excellent for using leftover cooked chicken.
- Walnuts add a nice crunch but pecans are a great substitute.
- Fresh dill and orange zest brighten the flavor and can be adjusted to taste.
- Serve on sandwiches, wraps, or over greens for a delicious meal or potluck dish.
Nutrition
- Serving Size: 4 oz
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 52 mg
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