Chicken Salad with Cranberries (and Walnuts)
Creamy cranberry walnut chicken salad with Greek yogurt, crisp apple, and toasted nuts is fresh, crunchy, and perfect for a quick make-ahead lunch or easy light dinner.
Ingredients
- ⅓ cup low-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons whole grain mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon fresh black pepper
- 3 cups cooked shredded chicken, such as from a rotisserie chicken
- 1 cup finely diced celery
- 1 small sweet crisp apple, finely diced
- 3 tablespoons minced white onion
- ⅓ cup roughly chopped sweetened dried cranberries
- 3 heaping tablespoons roughly chopped toasted walnuts
Instructions
- In a large bowl, whisk together the yogurt, mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Add the chicken, celery, apple, onion, cranberries, and walnuts, stirring to combine.
- Taste, adjust seasoning if necessary, and serve immediately or refrigerate, covered, for up to 3-4 days.
Notes
- How fine you shred your chicken will make ALL the difference. Finely shredded chicken makes this salad extra elevated. I tested multiple ways to shred the meat, and I found that if you have an extra moment, beating it with a stand mixer or hand mixer really elevates it. It’ll soak up more sauce and the other ingredients will shine through.
Nutrition
Serving: 1 (of 4) | Calories: 301kcal | Carbohydrates: 17g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 409mg | Potassium: 400mg | Fiber: 2g | Sugar: 13g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
