Description
A refreshing and creamy cranberry chicken salad made with tender cooked chicken, crunchy walnuts, fresh dill, and a hint of orange zest, perfect for sandwiches, wraps, or as a delightful potluck dish.
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 the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Mix thoroughly to ensure the dill and orange zest are evenly distributed throughout the salad.
- Add Mayonnaise: Pour in the mayonnaise and mix well to coat all the ingredients evenly. This will give the salad a creamy texture.
- Season to Taste: Taste the salad mixture and add salt and pepper as needed to enhance the flavors.
- Chill: Cover the chicken salad and refrigerate until ready to serve, allowing the flavors to meld together.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- Walnuts can be substituted with pecans if preferred.
- Fresh dill adds a bright, herbaceous flavor that complements the sweetness of the cranberries.
- Great for sandwiches, wraps, or served atop fresh greens.
- Chilling the salad before serving enhances the taste and texture.
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
