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
Scale
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
