Description
A flavorful and creamy cranberry chicken salad featuring tender cooked chicken, tart dried cranberries, crunchy walnuts, fresh dill, and a hint of orange zest, all coated in a rich mayonnaise dressing. Perfect for sandwiches, wraps, or as a refreshing salad topping, this dish is quick to prepare and versatile for any meal or gathering.
Ingredients
Scale
Chicken Salad
- 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 the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, and chopped walnuts or pecans. Add the fresh chopped dill and orange zest, then gently mix to evenly distribute the dill and zest without clumping.
- Add Mayonnaise. Stir in the mayonnaise thoroughly until all ingredients are coated well. Mix until the salad has a creamy and uniform texture.
- Season and Chill. Taste the salad and season with salt and pepper as needed. Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve, allowing the flavors to meld together.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Walnuts can be substituted with pecans for a slightly different flavor and texture.
- Fresh dill and orange zest add brightness; do not skip for best flavor.
- Adjust mayonnaise quantity for desired creaminess.
- This salad works well as a sandwich filling, in wraps, or as a topping for green salads.
- Chilling enhances flavor but can be served immediately if needed.
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
