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- 2 cups cooked chicken breast, shredded - 1/2 cup dried cranberries - 1/2 cup walnuts, chopped - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely diced - 1/2 cup Greek yogurt - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and pepper to taste - Fresh parsley, for garnish I like to use 2 cups of cooked chicken breast. This gives a hearty base. For sweetness, 1/2 cup of dried cranberries adds a nice contrast. I use 1/2 cup of chopped walnuts for crunch. The 1/2 cup of finely chopped celery adds freshness. A 1/4 cup of diced red onion gives a slight bite. For creaminess, 1/2 cup of Greek yogurt works well. I add 2 tablespoons of honey for sweetness and 1 tablespoon of Dijon mustard for a tangy kick. Don't forget salt and pepper to taste! Finally, I use fresh parsley as a garnish. Using fresh ingredients can boost flavor. Fresh celery and red onion add crunch and zest. Dried cranberries offer a chewy texture and sweetness. I love the balance between fresh and dried. Fresh parsley brightens up the dish. Dried cranberries keep well and enhance the salad's flavor. This mix of textures makes each bite exciting. You can find the full recipe in the section above. To start, gather your ingredients. You will need: - 2 cups cooked chicken breast, shredded - 1/2 cup dried cranberries - 1/2 cup walnuts, chopped - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely diced First, take a large mixing bowl. Add the shredded chicken, cranberries, walnuts, celery, and red onion. Mix them well. This blend gives you a nice crunch and sweetness. Next, we’ll make the dressing. In a small bowl, combine: - 1/2 cup Greek yogurt - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and pepper to taste Whisk these together until smooth. Pour this creamy mix over the chicken blend. Now, gently fold the mixture. Be careful not to break the chicken too much. You want it to stay tender. Once mixed, taste your salad. Add more salt or pepper if you think it needs it. Cover your bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This wait lets the flavors blend well. When you are ready to serve, scoop the salad into bowls. Garnish with fresh parsley for a bright touch. This meal is perfect for lunch or a light dinner. For a full recipe, check the details above. Enjoy your unique and flavorful meal! To get the best taste, use fresh ingredients. Fresh chicken makes a big difference. Select plump, juicy cranberries for a sweet kick. Toasting walnuts adds a nice crunch. Just place them in a dry pan over low heat. Stir for a few minutes until fragrant. This step boosts their flavor. Next, adjust the seasoning. Taste your salad after mixing. Add more salt or pepper if needed. A squeeze of lemon juice can brighten the flavors too. If you like a bit of spice, try adding a dash of cayenne. It gives a nice zing. Prep your ingredients ahead of time for easy meals. You can cook the chicken a day before. Shred it and store it in an airtight container. Chop the celery and onion ahead too. Store them in the fridge in separate containers. When you’re ready to mix, combine all the ingredients in one bowl. This salad keeps well in the fridge. It can last for up to three days. Just remember to add the garnish just before serving. If you have leftover chicken, this salad is perfect for using it up. Shredded rotisserie chicken works great. Just skip cooking and shredding. Mix your leftover chicken with the other ingredients. You’ll save time and reduce waste. This salad is also versatile. You can use it in wraps or on a bed of greens. It’s a tasty way to enjoy leftover chicken. For the full recipe, check the detailed instructions above. {{image_2}} You can make this cranberry walnut chicken salad lighter. Swap the Greek yogurt for low-fat yogurt. This change cuts calories while keeping creaminess. You can also use plain yogurt instead of flavored ones. If you want more crunch, add in more celery. Consider using apples for a fresh twist. They add sweetness and crunch too. Want to make your salad stand out? Add a splash of lemon juice for zing. Try using orange zest to bring a bright flavor. You can also mix in fresh herbs like dill or cilantro. These herbs add a fresh taste that pairs well with chicken. If you like heat, add a pinch of cayenne pepper or some chopped jalapeños. It gives your salad a fun kick. Not in the mood for chicken? Use turkey instead. It tastes great and is just as healthy. For a vegetarian option, try chickpeas or white beans. They add protein and fiber. You can even use tofu for a plant-based choice. Just make sure to season it well. Each option keeps the salad delicious and fun to eat. Check the Full Recipe for more ideas! To keep your cranberry walnut chicken salad fresh, store it in an airtight container. Make sure to cover it well to avoid drying out. This salad tastes best within three days. If you have leftovers, place them in the fridge right away. This keeps the flavors bright and fresh. You can freeze cranberry walnut chicken salad, but it may change texture. To freeze, put it in a freezer-safe container. Leave some space at the top for expansion. This salad can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. When you reheat your chicken salad, do it gently. I suggest using the microwave. Heat it in short bursts, stirring in between. This helps keep the chicken moist. You can also enjoy it cold straight from the fridge. The flavors will still be tasty! For the complete recipe, check out the Full Recipe section. Yes, you can use other nuts. Pecans or almonds work well too. They add crunch and flavor. If you want a nut-free option, try sunflower seeds. They give a nice texture and taste without nuts. Cranberry Walnut Chicken Salad lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. Always check for signs of spoilage before eating. Yes, this recipe is gluten-free. The ingredients do not contain wheat or gluten. Just ensure that any store-bought items, like Greek yogurt or Dijon mustard, are labeled gluten-free. This way, you can enjoy your meal worry-free. For the full recipe, check the detailed instructions above. In this post, we explored key ingredients for chicken salad, from fresh to dried. We walked through preparation, mixing, and serving, highlighting tips to enhance flavor and make the most of leftovers. We also discussed healthy substitutions and variations to suit your taste. Finally, I shared important storage info to keep your meal fresh and tasty. Embrace creativity in the kitchen! You can make this dish your own. Enjoy experimenting and sharing it with friends and family.

Cranberry Walnut Chicken Salad

Discover the deliciousness of this Cranberry Walnut Chicken Salad, a perfect mix of flavors and textures that your taste buds will love! Packed with shredded chicken, sweet cranberries, and crunchy walnuts, this easy recipe comes together in just 15 minutes for a healthy and satisfying meal. Click through to explore the full recipe and learn how to make this tasty salad that’s perfect for any occasion!
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Ingredients
  

2 cups cooked chicken breast, shredded

1/2 cup dried cranberries

1/2 cup walnuts, chopped

1/2 cup celery, finely chopped

1/4 cup red onion, finely diced

1/2 cup Greek yogurt

2 tablespoons honey

1 tablespoon Dijon mustard

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped walnuts, celery, and red onion.

    In a separate small bowl, whisk together the Greek yogurt, honey, Dijon mustard, salt, and pepper until smooth.

      Pour the yogurt mixture over the chicken mixture and gently fold together until all ingredients are well combined.

        Taste and adjust seasoning, adding more salt or pepper if desired.

          Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

            When ready to serve, garnish with freshly chopped parsley.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4