Cranberry Walnut Chicken Salad
This healthy Cranberry Walnut Chicken Salad is the perfect switch up from your classic chicken salad recipe. It's sweet, savory, and with the perfect crunch! Gluten-free and paleo-friendly, and a perfect, kid-friendly chicken salad!
Ingredients
- 1 lb. about 2 cups cooked boneless chicken breast, diced (see note)
- 1/3-1/2 cup mayonnaise store-bought our homemade
- 1/2 cup dried cranberries
- 1/2 cup walnuts chopped
- 1 tablespoon coconut palm sugar
- 2 teaspoons dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
- Serve as desired (see different options in post) and store any leftovers in a container for up to 5 days.
Notes
You can also use leftover cooked turkey for this salad too! It would make great Thanksgiving leftovers!
Raisins can be substituted in for cranberries.
This recipe was originally published in 2014 and republished with new photos in 2020.
Nutrition
Serving: 1/6 recipe. About 1/2 cup | Calories: 339kcal | Carbohydrates: 15g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 533mg | Fiber: 1g | Sugar: 12g