Description
Creamy, crunchy, and tangy—this chicken salad is perfect for wraps, sandwiches, or leafy bowls.
Ingredients
Scale
- 2 cups cooked chicken (diced or shredded)
- 1 cup dried cranberries
- 1 cup toasted walnuts
- 1/2 cup creamy dressing (mayonnaise or Greek yogurt)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion or shallot, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice or apple cider vinegar
- Salt and black pepper to taste
- Fresh greens or lettuce (for serving)
Instructions
- In a large bowl, add diced chicken, cranberries, and toasted walnuts.
- Stir in celery and red onion for crunch.
- In a small bowl, whisk together the creamy dressing, Dijon mustard, and lemon juice.
- Pour the dressing over the chicken mixture and gently fold to combine.
- Season with salt and pepper to taste.
- Chill briefly for best flavor, or serve immediately.
- Spoon into lettuce wraps, croissants, baguette, or over greens.
Notes
- For a lighter option, use Greek yogurt instead of mayonnaise.
- Feel free to add other ingredients like apples or grapes for extra flavor.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: No-cook
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg