Chicken salad is a quick way to use up leftover chicken breast. It's great for lunch in a sandwich or a light dinner on top of a salad. This recipe is one of my favorites because I added two of my favorite ingredients to add to salads: Walnuts and Cranberries. Follow along and make this delicious and quick recipe for you and your family.
What are the Ingredients for This Chicken Salad with Walnuts and Cranberry recipe?
2 cups of chicken breast - rotisserie-style
1/2 cup of onion chopped small
1/2 cup of celery chopped small
1/4 cup of cranberries (dried)
1/4 cup of walnuts (chopped)
2 TBSP of Mayo with avocado oil or your regular mayo
1 tsp of granulated garlic
2 tsp of lemon juice (1/2 of a lemon squeezed)
Salt and Pepper to taste
How to Make This Chicken with Walnuts and Cranberry recipe?
First, cook the chicken breast. You can buy it already cooked or take it from a whole rotisserie you made at home. We made rotisserie chicken at home and used the chicken breast for this recipe. The rotisserie chicken breast makes it less dry that's why we used it. If you do want to use a rotisserie and add the additional dark meat, you can add that as well. Just don't add the skin. It works best without the skin. If you are OK with the texture, you can add the skin too. Let cool.
Then cut up the chicken breast into small cubes. You can cut the chickens into small cubes by slicing the breast then cross-cutting them. Keeping them small makes it easier to add to a salad or a sandwich.
Prep all the other ingredients above. I like cutting the onions into small chopped ones. This makes it easier to eat and less likely to get a large piece of onion in your mouth.
Prep the celery and make it the same small chopped size as the onion.
When adding the cranberries, there are some brands that have larger than normal cranberries, adjust the quantity if you find that the cranberries are too large or too small.
To chop up the walnuts into small pieces, we added them to a zipper plastic bag and used a meat tenderizer mallet to break them up. It worked nicely.
Add the mayo to a large bowl with the salt and pepper. Add the granulated garlic and lemon juice and whisk together. We used Avocado Oil Mayo but you can use whatever you want.
Add the remaining chopped ingredients to the bowl and mix to coat. Place in the refrigerator and let it cool for a 1/2 hour or so if you want. Otherwise, eat the way you want, everything is cooked.
We added it to a salad. And, it was delicious. See the image below on what it looked like after it was finished and served.
If you want to print this chicken salad recipe, feel free to do so here.
Feel free to check out these variations of chicken salad recipes.
LIGHT WALDORF CHICKEN SALAD ON ROMAINE LETTUCE The capital title is from this blog.