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4.38 from 35 votes

Cranberry Walnut Chicken Salad

A lightened up chicken salad that embraces seasonal Fall flavors. It's quick & easy, but tastes like it came straight from your favorite gourmet sandwich shop.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Dinner, Lunch, Sandwich
Cuisine: American
Servings: 8
Calories: 158kcal

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt I prefer light sour cream or lowfat yogurt
  • 1 tsp fresh lemon juice
  • 1-2 tsp dried parsley
  • 1/4 tsp dried dill
  • 3 cups chopped rotisserie chicken
  • 1/2 cup thinly sliced celery
  • 1/3 cup dried cranberries
  • 1/3 cup roughly chopped walnuts
  • salt & pepper to taste

Instructions

  • Heat a medium sized skillet over medium heat. Add in the chopped nuts, stirring frequently, for 3-5 minutes, or until they're fragrant and lightly toasted. Watch carefully to avoid burning. Set them aside to cool completely.
  • In a large bowl, stir together the mayonnaise, sour cream, lemon juice, parsley, and dill until smooth and evenly combined. Fold in the remaining ingredients until everything in the salad is evenly incorporated. Salt and pepper the chicken salad, to taste. Serve as is, or refrigerate until chilled through.
  • Serve this salad on sliced bread as a sandwich, with freshly sliced apples, or even on large lettuce leaves for low-carb wraps.

Notes

recipe adapted from Celebrating Sweets

Nutrition

Calories: 158kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg