If you're searching for a quick and flavorful meal that brings together a delightful mix of sweet, tangy, and savory, look no further than this Cranberry Walnut Chicken Salad recipe. This is an easy and simple recipe that transforms everyday ingredients into a delicious dish that’s perfect for lunch, dinner, or even as a light snack.
One of the best things about this recipe is that it’s an excellent way to use up leftover chicken breast. We all have those days when we're staring at leftover chicken in the fridge, wondering what to do with it. Instead of letting it go to waste or settling for the same old reheated chicken, why not give it a fresh spin? This salad is the perfect solution, breathing new life into that leftover chicken and turning it into something truly special.
Cranberry walnut chicken salad is a versatile dish that can be enjoyed in many ways. Serve it on a bed of crisp lettuce for a refreshing salad, pile it high on a croissant or sandwich bread for a satisfying sandwich, or even enjoy it on its own as a hearty snack. The combination of tender chicken, sweet dried cranberries, and crunchy walnuts creates a delightful contrast of textures and flavors. The tangy dressing ties everything together, making each bite a burst of deliciousness.
Whether you're meal prepping for the week or looking for a quick dish to throw together, this recipe is a keeper. It’s not only easy to make, but it also packs well, making it ideal for work lunches or picnics. Plus, it’s a healthier option that doesn't compromise on taste.
So, next time you find yourself with leftover chicken, don’t hesitate to whip up this cranberry walnut chicken salad recipe. It’s a simple recipe that proves you don’t need to spend hours in the kitchen to create something truly delightful. Give it a try, and you’ll see why this salad is a favorite in so many households.
Nutritional Information
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
Serving Size: 1/2 of mixture
Calories: 655
Protein: 27.5 g
Fat: 51 g
Carbohydrates: 20 g
Ingredients-
1 leftover chicken breast
1/2 medium onion
2 stalks of celery
1/2 cup of mayonnaise
1/4 cup of dried cranberries
1/4 cup of crushed walnuts
Seasonings-
Salt
Pepper
Onion Powder
Garlic Powder
Optional- Poultry Seasoning
Instructions- Easy Cranberry Walnut Chicken Salad Recipe
Making this cranberry walnut chicken salad is a straightforward process—just chop, mix, and enjoy! However, a few small details in the ingredient prep can really elevate the final dish. I like to aim for a balance between a fancy Waldorf Salad and the classic chicken salad you might find at a deli or even a gas station. The secret lies in the prep work.
Start with the Onion:
Begin by dicing about half of a medium-sized onion. Aim for a small dice, around ¼ inch pieces (or 5mm if you're into precision, or if you’re feeling fancy, call it ‘Macédoine’). Place the diced onion into a large mixing bowl—big enough to hold and mix all your salad ingredients later, saving you an extra dish to wash.
Next, the Celery:
For the celery, I like to keep the pieces similar in size to the onion. Trim the leaves, then lay the stalk flat on your cutting board. Slice it lengthwise into ¼ inch strips, and then dice. These small cuts provide a nice crunch and burst of flavor without overwhelming the salad. Since we’ll already be adding walnuts and cranberries, keeping the vegetable chunks on the smaller side helps maintain a good texture balance. Toss the celery into the bowl with the onion.
Prep the Chicken:
Now for the star of the salad—the chicken. Cut it into small, bite-sized cubes, about ½ inch by ½ inch (13mm). This recipe is perfect for using up leftover chicken, but feel free to bake or grill a chicken breast just for this dish if you’re feeling extra. I don’t know why, but I find the salad tastes better when the chicken is diced rather than shredded. Once diced, add the chicken to the bowl with the onions and celery.
Add the Cranberries and Walnuts:
Next, add ¼ cup of dried cranberries to the bowl. You can substitute raisins, but I’m a big fan of the craisins here. Then, toss in ¼ cup of chopped walnuts.
Seasoning Time:
Before you reach for the mayo, let’s talk seasonings. This is where you can personalize the salad to your taste. I usually start with at least a teaspoon of salt and a good amount of freshly ground black pepper. Then, I add a 2:1 ratio of onion powder to garlic powder—around ⅔ teaspoon and ⅓ teaspoon, respectively. A teaspoon of poultry seasoning really enhances the chicken flavor, in my opinion. Mix everything well at this stage so the seasoning distributes evenly. No one wants a surprise pocket of undissolved garlic powder!
Add the Mayo:
Now, it’s time for the mayo. Start with ½ cup and mix it in thoroughly, ensuring all the ingredients are well coated. You might decide you need a bit more, depending on your preference, but this should be enough to start. After mixing, give it a taste and adjust the seasonings if needed.
Chill and Serve:
Once everything is mixed, cover the bowl and refrigerate the salad for a couple of hours. This helps the flavors meld together. When you’re ready to serve, give it a good stir to refresh the texture, and enjoy! This cranberry walnut chicken salad is best served cold, and trust me, it’s worth the wait.
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