Easy Chicken Salad with Cranberries and Walnuts
Everyone I have made this for loves it! With crunchy walnuts, dried cranberries, celery, shallots and a creamy dressing, this chicken salad is sure to be a hit anytime you make it. Eat it plain, eat it on a sandwich, eat it as a side; it’s equally good either way.
I’m super proud of this recipe. It’s creamy enough without being too creamy; it has the right amount of chicken; the celery and walnuts provide the oh so satisfying crunch; and the dried cranberries provide just the right amount of sweetness. This chicken salad goes perfectly as your lunch or a side dish at your next barbecue. Trust me, your friends will be impressed!
Ingredients
- Chicken– the star of the show. I boil my chicken then put it in the food processor. I used chicken breast, but you could probably also use chicken thighs, or a mix of both. The cook times will be different, so you’ll have to pay a bit more attention if you are using a mixture of chicken.
- Dried cranberries– gives just the perfect amount of sweetness. Dried cherries would work well also.
- Walnuts– chopped up. Pecans, macadamias, almonds would all work well to provide the added crunch.
- Celery– I love celery. I love the light flavor and the satisfying crunch.
- Shallots– for many recipes that call for onions, I am finding that I much prefer shallots. They have a lighter flavor, yet more flavor, than an onion. They go so well in this recipe.
- Mayonnaise– the supporting star. Mayo brings everything together in a creamy base.
- Dijon mustard– a little bit goes a long way. Gives a little kick to this salad.
- Cumin, Sumac, Cloves, Garlic Salt– spices bring the party to life!
Let’s Make This
- This salad is really simple to make. While the chicken is boiling, you can chop the celery, shallots and walnuts.
- After chopping, set the chopped celery, shallots and walnuts in a large bowl along with the dried cranberries.
- Once the chicken is done, you’ll want to cut it into smaller pieces so it fits easier into the food processor. The chicken is done when it’s internal temperature reads 165 degrees at the thickest part.
- Once the chicken has all been shredded, add it in with everything else. Add the mayo, mustard and spices.
- Mix until everything is incorporated.
- Chill for at least 30 minutes before serving, though honestly, I couldn’t wait that long to have some.
For best results, store chicken salad in an airtight container in the refrigerator for up to 3 days.
I do not recommend freezing chicken salad. It will not hold up well in the freezer.
Yes, this dish is perfect to be made ahead for a party or gathering. For best results, it should be made no more than one day ahead of your event.
Try a Few of My Other Side Dishes
Tabouli Salad– a light and fresh Mediterranean salad perfect with grilled chicken.
Baked Potato Salad– tastes just like a baked potato. Be the star of the next barbecue you attend.
Creamy Dill Redskin Potato Salad– a delicious redskin potato salad with the fresh taste of dill.
Homemade Chicken Salad with Cranberries and Walnuts
Ingredients
- 3 lbs chicken, ground
- 1 cup dried cranberries
- 1/2 cup crushed walnuts
- 1 cup chopped celery
- 3/4 cup chopped shallots
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 3 tsp cumin
- 1 tsp sumac
- 1/4 tsp ground cloves
- 1 tsp garlic salt
Instructions
- In a large pot, add the chicken breast and water about two inches over the chicken. Set on the stove to boil at medium-high heat.
- While the chicken is boiling, chop the celery (1 cup) and shallots (3/4 cup). Crush or chop the walnuts (1/2 cup). Add to a large mixing bowl along with the dried cranberries (1 cup).
- Once the chicken is done, remove from water and set on plate. Cut the chicken into chunks that will fit into the food processor. I find it is much easier to put the chicken in the food processor rather than trying to shred it or cut into small pieces.
- Add the shredded chicken to the large mixing bowl with the other ingredients. Mix together.
- Add the 1 cup mayo, 1/4 cup Dijon mustard, 3 tsp cumin, 1 tsp sumac, 1/4 tsp cloves, and 1 tsp garlic salt. Mix together until everything is combined.
- Refrigerate for at least 30 minutes before serving. (Sneak a few bites first)
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