Description
A delicious and creamy chicken salad loaded with walnuts and cranberries, perfect for a light meal or snack.
Ingredients
Scale
- 2/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 1/2 teaspoon apple cider vinegar (or lemon juice)
- 1 1/2 teaspoon honey or agave
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup chopped unsalted walnuts
- 3 cups finely chopped rotisserie chicken
- 1 cup finely diced celery
- 1/4 cup finely diced red onion
- 1/2 cup chopped, sweetened dried cranberries
- 1/4 cup finely chopped flat leaf parsley
Instructions
- In a large mixing bowl, whisk together the yogurt, mayonnaise, dijon mustard, vinegar, honey, salt, pepper, and garlic powder.
- Heat a small skillet over medium heat. Add the chopped walnuts and stir frequently for 4-5 minutes until they are toasted and fragrant. Keep a close eye on the pan because they burn quickly. Transfer to a plate to cool.
- Add the walnuts, chicken, celery, onion, dried cranberries and parsley to the bowl with the dressing, then stir well until evenly incorporated. Enjoy right away, or keep stored in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For a fresher taste, you can use lemon juice instead of apple cider vinegar.
- This salad can be served immediately or refrigerated for later use.
- Substitute walnuts with pecans or almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg