Cranberry Walnut Chicken Salad
A refreshing chicken salad with rotisserie chicken, tart cranberries, crunchy walnuts, and herbs in a creamy dressing. Perfect for sandwiches, wraps, or lettuce cups.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer, Dinner, Lunch, Sandwich
- Method: No-Cook, Mixing (with toasted nuts)
- Cuisine: American
- Diet: Gluten Free
Ingredients
½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt (light or low-fat recommended)
1 tsp fresh lemon juice
1–2 tsp dried parsley
¼ tsp dried dill
3 cups chopped rotisserie chicken
½ cup thinly sliced celery
⅓ cup dried cranberries
⅓ cup roughly chopped walnuts
Salt and pepper, to taste
Instructions
Toast Walnuts: Heat a medium skillet over medium heat. Add chopped walnuts and toast 3–5 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
Make Dressing: In a large bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, parsley, and dill until smooth.
Assemble Salad: Fold in chicken, celery, cranberries, and cooled walnuts. Mix until evenly coated.
Season & Serve: Add salt and pepper to taste. Serve immediately or refrigerate until chilled.
Notes
Serve on sliced bread, with apple slices, or in lettuce wraps for a lighter option.
Use low-fat Greek yogurt for a tangier, lighter dressing.
Toasting the walnuts enhances their flavor and adds extra crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://allrecipesmade.com/cranberry-walnut-chicken-salad/
