Kitchen notes · a little help before you start
Cranberry Walnut Chicken Salad
Chicken salad is especially cheerful with crisp green apple and sweet cranberries tucked into it. Toasted walnuts give each bite a little crunch against the creamy dressing. Pile some onto toast or scoop it up with crackers and enjoy the mix of soft, crisp and chewy.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Brunch · Lunch
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Watch the walnut edges
Toast the walnuts until they smell toasty and begin browning around the edges before adding them to the salad.
2. Whisk the dressing separately
Mix mayonnaise and lemon juice first, then stir in salt, pepper and onion powder before dressing the salad.
3. Coat the whole mixture
Pour dressing over the combined chicken, fruit, celery and walnuts, then toss until everything is evenly coated.
Get to know the ingredients
Chicken in small pieces
Shredded or diced chicken are both listed, with rotisserie mentioned as an option for the salad.
Diced green apple
Dice the green apple before combining it with the celery, cranberries and chicken in the large bowl.
Plumper cranberries if you like
You can soak the cranberries briefly in hot water, then drain them before adding them to the salad.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Cranberry Walnut Chicken Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Choose toast or crackers
Eat the salad immediately or chill it to let the flavor develop, then serve on toast or with crackers.
A little more help as you go
Use the toasting window
Whisk the dressing while the walnuts are in the oven so it is ready for the salad bowl.
An optional chill
The directions allow thirty minutes to an hour of chilling before serving if you'd like that pause.
A few questions you might have
Are the walnuts toasted whole?
The walnuts are listed chopped, then toasted in the oven before mixing with the rest of the salad.
Does lemon juice go over the apple?
Whisk it into the mayonnaise dressing first, then use that dressing to coat the combined salad ingredients.
Should soaked cranberries keep their soaking water?
Drain them after the optional hot-water soak before adding them to the chicken salad mixture.
Does the celery need cooking?
The diced celery goes straight into the salad bowl with the chicken, apple, cranberries and toasted walnuts.
Can I serve it as soon as it's mixed?
Yes, the salad can be eaten immediately. Chilling to develop the flavor is an option rather than a required stage.
Any more cooking tips?
If you like your cranberries more plump and moist, soak them in 1-2 tablespoons of hot water for 5-10 minutes, then drain, before adding to the chicken salad.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
