Description
A creamy and flavorful cranberry chicken salad with crunchy walnuts, fresh dill, and a hint of orange zest, perfect for sandwiches, wraps, or as a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 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
Dressing
- 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. Mix well to evenly distribute the dill and orange zest without clumping.
- Add Mayonnaise: Stir in the mayonnaise thoroughly to coat all ingredients evenly, making sure the salad is creamy throughout.
- Season to Taste: Taste the salad and add salt and pepper as needed, mixing again to incorporate the seasoning.
- Chill: Cover the chicken salad and refrigerate until ready to serve, allowing the flavors to meld.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Substitute walnuts with pecans if preferred for a different crunch and flavor.
- Add extra fresh dill for a more pronounced herbal note.
- This salad makes excellent sandwiches, wraps, or a topping for green salads.
- Chilling the salad enhances the flavors and texture.
- For a lighter option, substitute some or all of the mayonnaise with Greek yogurt.
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
