Description
A creamy and flavorful Cranberry Chicken Salad made with tender cooked chicken, fresh scallions, crunchy celery, sweet dried cranberries, and chopped walnuts, enhanced with fresh dill and orange zest. Perfect for sandwiches, wraps, or as a refreshing side dish. Ready in just 20 minutes with no cooking required.
Ingredients
Scale
Chicken Salad
- 6 cups chopped cooked chicken
- 1 cup chopped scallions (green and white ends)
- ¾ cup sliced celery
- ¾ cup dried cranberries
- ½ cup chopped walnuts (or pecans)
- 2 tablespoons fresh chopped dill
- 1 teaspoon orange zest
- 1 ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Stir gently to evenly distribute the dill and orange zest throughout the mixture without clumping.
- Add Mayonnaise: Mix in the mayonnaise thoroughly to coat all the ingredients well, creating a creamy texture.
- Season and Chill: Taste the chicken salad and season with salt and pepper as needed. Cover the bowl and refrigerate until ready to serve, allowing flavors to meld.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Walnuts can be substituted with pecans or almonds for variation.
- Adjust mayonnaise amount for desired creaminess.
- Serve on sandwich bread, in wraps, or over fresh greens for a light meal.
- The salad keeps well refrigerated for up to 3 days.
Nutrition
- Serving Size: 4 oz
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 52 mg
