Homemade Chicken Salad with Cranberries and Walnuts
Chicken salad with celery, walnuts, green onion and dried cranberries.
Print
Pin
Servings: 8 people
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)