Description
A creamy chicken salad with sweet cranberries, crunchy walnuts, and crisp celery, ready in just a few minutes.
Ingredients
Scale
- 1/2 cup (120g) plain Greek yogurt
- 2 tablespoons (30g) mayonnaise
- 1 tablespoon (15ml) fresh lemon juice
- 2 teaspoons (10ml) honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (12 oz / 340g) cooked and shredded chicken
- 1/2 cup (50g) finely chopped celery
- 1/3 cup (50g) finely diced red onion
- 1/3 cup (40g) dried cranberries
- 1/4 cup (30g) chopped walnuts
Instructions
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper until smooth. Set this dressing aside.
- In a large bowl, combine the shredded cooked chicken, chopped celery, diced red onion, dried cranberries, and chopped walnuts.
- Pour the prepared dressing over the chicken mixture.
- Gently stir with a spatula until all the ingredients are evenly coated.
- Taste the salad and add more salt or pepper if needed.
- Serve immediately, or chill for 30 minutes to allow the flavors to meld.
Notes
- If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C). Rotisserie chicken or any leftover cooked chicken works well.
- The salad can be made a day in advance. The flavors will deepen as it sits in the refrigerator.
- For a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes before using. Drain it well before adding to the salad.
- Prep Time: 15 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American