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Chicken Salad

  • Level: Easy
  • Total: 1 hr 25 min (includes standing and chilling times)
  • Active: 15 min
  • Yield: 4 cups
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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

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


  1. 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.
  2. 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.
  3. Serve on lettuce leaves and drizzle with balsamic reduction.

Cook’s Note

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

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