Chicken Salad

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr 10 min

Yield:
4 cups
Level:
Easy

Ingredients
  • 1/2 cup toasted walnuts
  • 1/4 cup dried cranberries
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 2 celery ribs, diced
  • 2 scallions, thinly sliced up to the pale green parts
  • Salt and freshly ground black pepper
  • 1 cup mayonnaise
  • Two 8-ounce dry or leftover cooked chicken breasts, cut into chunks (see Cook's Note)
  • Bibb lettuce leaves, for serving
  • Balsamic reduction, store-bought or homemade, for serving
Directions
Watch how to make this recipe.
  • Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.

  • Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.

  • Serve on lettuce leaves and drizzle with balsamic reduction.

This is the perfect opportunity to make use of dry or overcooked chicken breasts.


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    This recipe is featured in:

    The Kitchen