Description
A creamy and flavorful Cranberry Chicken Salad with walnuts, fresh dill, and a hint of orange zest. Perfect for sandwiches, wraps, or served over greens, this salad combines tender cooked chicken with crunchy nuts and sweet dried cranberries for a delicious and easy meal.
Ingredients
Scale
Main 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
- 1 ¼ cup mayonnaise
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Stir well to distribute the dill and orange zest evenly without clumping.
- Add Mayonnaise: Mix in the mayonnaise thoroughly until all ingredients are coated evenly, creating a creamy texture throughout the salad.
- Season and Chill: Taste the salad and season with salt and pepper as needed. Cover the bowl and refrigerate the salad until ready to serve to allow flavors to meld.
Notes
- Use leftover cooked chicken for convenience and to reduce waste.
- Walnuts can be substituted with pecans for a slightly different flavor and texture.
- The fresh dill and orange zest add brightness and unique flavor to this creamy salad.
- Serve on bread for sandwiches, wrap in a tortilla, or add on top of a green salad for a versatile meal.
- This dish is ideal for potlucks and gatherings as it can be made ahead and chilled.
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
