Cranberry Walnut Chicken Salad
This Cranberry Walnut Chicken Salad recipe is easy, delicious and has layers of flavors and textures. Creamy dressing, tangy cranberries and the crunch of walnuts served in a perfect avocado. Low-carb lunch doesn't get any better than this! For convenience, you can poach the chicken breasts ahead of time or use leftover rotisserie chicken as well.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 276 kcal
Ingredients
- 2 1/2 cups chicken breasts (a mix of cubed and shredded)
- 1/2 cup mayonnaise
- 2 1/2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/3 cup chopped celery
- 1/4 cup shallots
- 1/2 cup dried cranberries
- 1/4 cup toasted chopped walnuts
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
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In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper. Stir in celery, shallots, cranberries, walnuts, and parsley. Fold in cubed chicken. Season with salt & pepper.
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Cover and refrigerate for 1 hour for the flavors to meld. Serve with your favorite bread, lettuce cups, or stuffed avocado. Enjoy!
Recipe Notes
To Poach Chicken Breasts:
- Place 2-3 boneless, skinless chicken breasts in a pot in a single layer. Sprinkle with 1/2 teaspoon kosher salt.
- Add about 1 teaspoon whole peppercorns, 1-2 garlic cloves, a few sprigs of fresh herbs like parsley, dill, and thyme, and a dried bay leaf.
- Add enough water to cover the chicken by about 1 inch. Bring to a boil, cover, and reduce heat to maintain a simmer.
- Simmer until the chicken breasts register 165 degrees F at the thickest portion. This will take anywhere from 5-14 minutes, depending on the size of the chicken breasts.
- Store in the refrigerator for up to 3-4 days.