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–+ servings
Cranberry walnut chicken salad in a green mixing bowl.
Lexi

Cranberry Walnut Chicken Salad

5 from 1 vote
This easy Cranberry Walnut Chicken Salad comes together in just a few minutes and it's packed with protein, perfect for a meal prep friendly lunch. The dressing is Greek yogurt-based, and walnuts and dried cranberries add plenty of flavor and texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Ingredients Method Notes

Ingredients
  

Yogurt dressing:
  • ⅔ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 ½ teaspoon apple cider vinegar or lemon juice
  • 1 ½ teaspoon honey or agave
  • ¾ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
Salad:
  • ½ cup chopped unsalted walnuts
  • 3 cups finely chopped rotisserie chicken
  • 1 cup finely diced celery
  • ¼ cup finely diced red onion
  • ½ cup chopped sweetened dried cranberries
  • ¼ cup finely chopped flat leaf parsley

Method
 

  1. In a large mixing bowl, whisk together the yogurt, mayonnaise, dijon mustard, vinegar, honey, salt, pepper, and garlic powder. 
  2. 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. 
  3. 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

Take the "bite" out of the onion: Add the chopped onion to a small, fine mesh strainer. Rinse for 45 seconds under very hot water, then rinse for 45 seconds with cold water. 

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