Cranberry Walnut Chicken Salad Recipe

Toast walnuts (if not toasted)

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until they are fragrant and slightly darker, about 3–5 minutes. Watch carefully to avoid burning. Transfer to a plate to cool.

If you are starting with raw chicken, poach or roast it first: to poach, place two boneless, skinless chicken breasts in a saucepan, cover with water or low-sodium chicken broth, bring to a simmer, cover, and cook 12–15 minutes until internal temperature reaches 74°C (165°F). Remove, cool slightly, and shred. Alternatively, roast at 200°C (400°F) for 20–25 minutes until done. Use 3 cups shredded chicken total.

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon apple cider vinegar until smooth.

Season the dressing with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add a little more lemon or honey if you prefer brighter or sweeter dressing.

In a large mixing bowl, combine 3 cups shredded cooked chicken, 3 tablespoons dried cranberries, 3 tablespoons toasted chopped walnuts, 1 sliced celery stalk (thinly sliced), 2 tablespoons thinly sliced green onion, and 2 tablespoons chopped fresh parsley (if using).

Pour the prepared dressing over the chicken mixture. Start with about three-quarters of the dressing and gently fold to combine. Add more dressing as needed to reach your desired coating—typically all of it for a creamier salad, or less for a lighter result.

Season the assembled salad with 3 teaspoons salt and 1 teaspoon freshly ground black pepper, then taste and adjust seasoning. (Note: if your chicken or mayonnaise is already salted, start with half these amounts and adjust.)

Cover and refrigerate for at least 30 minutes to let flavors meld, or serve immediately.

Serve the cranberry walnut chicken salad chilled or at cool room temperature on a bed of greens, in sandwich bread, croissants, or stuffed into hollowed tomatoes or avocado halves. Garnish with extra chopped walnuts and a few dried cranberries if desired.