Chicken Salad
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 37
- Sodium
- 211
- Total: 1 hr 25 min (includes standing and chilling times)
- Active: 15 min
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
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
- 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.
Cook’s Note
This is the perfect opportunity to make use of dry or overcooked chicken breasts.