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- 2 cups cooked chicken breast, shredded - 1/2 cup dried cranberries, preferably sweetened - 1/2 cup walnuts, roughly chopped - 1/2 cup celery, finely chopped for crunch - 1/4 cup red onion, finely diced for a mild kick - 1/2 cup plain Greek yogurt, creamy and tangy - 2 tablespoons honey, for natural sweetness - 1 tablespoon Dijon mustard, for a hint of spice - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped, for garnish When I make this salad, I love to use fresh ingredients. Fresh celery adds a nice crunch. It wakes up the flavor of the dish. You can also use dried cranberries. They bring a sweet touch. Sweetened cranberries work well here. They balance the tangy yogurt. Both fresh and dried ingredients boost flavor and texture. You can add extra things to make this salad pop. Try adding sliced grapes for sweetness. They pair nicely with cranberries. You can use diced apples for a crisp bite. Some chopped spinach can add color and nutrients. If you like heat, add jalapeños for a kick. Get creative with your choices! To make this salad, start with your cooked chicken. I like using shredded chicken breast for a tender bite. In a large bowl, combine: - 2 cups cooked chicken breast, shredded - 1/2 cup dried cranberries, preferably sweetened - 1/2 cup walnuts, roughly chopped - 1/2 cup celery, finely chopped for crunch - 1/4 cup red onion, finely diced for a mild kick Use a spatula to mix gently. This helps blend all the flavors without breaking the chicken. Next, prepare the dressing. In a small bowl, whisk together: - 1/2 cup plain Greek yogurt - 2 tablespoons honey - 1 tablespoon Dijon mustard - Salt and freshly cracked black pepper to taste Whisk until smooth and creamy. Pour this dressing over the chicken mix. Use a large spoon to fold it in slowly. This ensures everything is coated well. Taste your salad. If you want more flavor, add salt or pepper. Now, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors come together nicely. When ready to serve, give it a gentle stir. Transfer to a serving dish or plates, and add fresh parsley on top for color. To serve the salad well, I suggest a few tricks. First, use a gentle folding motion when mixing ingredients. This keeps the chicken from getting mushy. When serving, I love to place the salad on a bed of mixed greens. This adds freshness and a nice visual appeal. You can also sprinkle extra walnuts on top for crunch. If you want to turn this into a sandwich, use whole grain bread. It makes a tasty and healthy lunch. If you are short on time, here are some quick tips. You can use rotisserie chicken instead of cooking your own. This saves time and adds great flavor. Prep your veggies while the chicken cools. Chop all ingredients before you start mixing. This speeds up the process. Also, you can make the salad a day ahead. Just store it in the fridge until you are ready to serve. This can make your meal prep easier and stress-free. For the full recipe, check the detailed instructions above! To boost the taste of your cranberry walnut chicken salad, add fresh herbs. Chopped dill or thyme can make a big difference. You can also sprinkle in some lemon juice for a zesty kick. If you like heat, a dash of cayenne pepper adds a nice touch. Mixing in some apples or pears can add sweetness and crunch too. One common mistake is over-mixing the salad. This can break the chicken and make it mushy. Also, don’t skip chilling the salad. It helps the flavors blend well. Finally, avoid using stale nuts. Fresh walnuts give a better taste and crunch. Always check your ingredients for freshness before starting. For this salad, use a sharp knife for chopping. A cutting board is essential for safety. A large mixing bowl helps when combining the ingredients. Use a whisk for the dressing; it makes mixing easy. If you want a smoother salad, a food processor can help chop the chicken and nuts quickly. For the full recipe, check out the complete instructions above. {{image_4}} If you have dietary needs, you can still enjoy this salad. Here are some easy swaps: - Chicken: Use tofu or chickpeas for a plant-based option. - Greek Yogurt: Substitute with dairy-free yogurt for a vegan choice. - Walnuts: Swap with sunflower seeds if you have nut allergies. - Honey: Use agave syrup instead if you prefer a vegan sweetener. These substitutions keep the taste and texture delightful while meeting your needs. Want to switch things up? Get creative with these alternative ingredients: - Fruits: Try adding diced apples or pears for a fresh crunch. - Nuts: Use pecans or almonds for a different nutty flavor. - Cheese: Crumble feta or goat cheese for a tangy bite. - Spices: Add a pinch of curry powder for a unique flavor twist. These changes can elevate your salad from simple to spectacular. Seasonal ingredients can make this salad shine all year long. Here are some ideas: - Summer: Add fresh berries or peaches to brighten up the dish. - Fall: Incorporate roasted squash or pomegranate seeds for a festive touch. - Winter: Use dried fruits like figs or apricots to add warmth. - Spring: Mix in fresh herbs like dill or basil for a burst of freshness. Each season offers new tastes, making this salad truly versatile. Check out the Full Recipe to get started! To keep your cranberry walnut chicken salad fresh, store it in an airtight container. This helps prevent spoilage and keeps the flavors intact. Make sure to cover it well, as exposure to air can dry it out. If you plan to eat it later, refrigerate the salad right after making it. This keeps it cool and safe. You can enjoy this salad cold. If you want to warm it up, do so gently. Use a microwave on low heat. Heat just until warm, not hot. This keeps the texture and flavors balanced. Avoid reheating multiple times, as that can ruin the dish. Cranberry walnut chicken salad lasts about three to four days in the fridge. Always check for signs of spoilage. If you see any changes in color or smell a sour odor, it’s best to toss it out. Freshness is key for great taste and safety. Enjoy the full recipe to make this delicious dish! Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the meat and mix it into the salad. The rich taste of the chicken works great with the cranberries and walnuts. This option is perfect for busy days when you need a quick meal. You can store the salad in the fridge for about three days. Make sure to keep it in an airtight container. This helps the flavors stay fresh. After a few days, check for any changes in smell or color before eating. You can serve this salad in many ways. Try it on a bed of greens, or in a wrap. You can also pair it with whole-grain crackers or toasted bread. For a light meal, serve it with a side of fruit or veggie sticks. Yes, this salad is great for meal prep. You can make it ahead of time and enjoy it later. Just store it in separate containers for easy grab-and-go meals. The flavors improve as it sits, making it even tastier on the next day. Check out the Full Recipe for more details! This blog post covered everything you need for a tasty Cranberry Walnut Chicken Salad. We explored key ingredients and the best ways to prepare and serve the dish. I shared tips to enhance flavor and avoid common mistakes. You can also try fun variations and learn how to store leftovers safely. With these insights, you can enjoy a delicious, healthy meal anytime. Now, it's time to get cooking!

Cranberry Walnut Chicken Salad

Delight your taste buds with this delicious Cranberry Walnut Chicken Salad! Packed with shredded chicken, sweet dried cranberries, crunchy walnuts, and a creamy Greek yogurt dressing, this salad is perfect for meal prep or a refreshing lunch. Explore simple steps to create this healthy dish that will impress your family and friends.
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Ingredients
  

2 cups cooked chicken breast, shredded

1/2 cup dried cranberries, preferably sweetened

1/2 cup walnuts, roughly chopped

1/2 cup celery, finely chopped for crunch

1/4 cup red onion, finely diced for a mild kick

1/2 cup plain Greek yogurt, creamy and tangy

2 tablespoons honey, for natural sweetness

1 tablespoon Dijon mustard, for a hint of spice

Salt and freshly cracked black pepper, to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped walnuts, finely chopped celery, and diced red onion. Use a spatula to mix these ingredients gently to ensure they are evenly distributed.

    In a separate small bowl, whisk together the plain Greek yogurt, honey, Dijon mustard, and a pinch of salt and pepper until the mixture is smooth and creamy. This dressing will add richness and flavor to your salad.

      Once the dressing is ready, pour it over the chicken mixture. Using a large spoon or spatula, gently fold the mixture together until all ingredients are well coated with the yogurt dressing.

        Taste the salad and adjust the seasoning as needed, adding more salt or freshly cracked black pepper according to your preference.

          Cover the mixing bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. Chilling allows the flavors to meld beautifully, enhancing the overall taste.

            When ready to serve, give the salad a gentle stir, then transfer it to a serving dish or individual plates; garnish with finely chopped fresh parsley for a splash of color and flavor.

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

                - Presentation Tips: Serve on a bed of mixed greens for added freshness, and consider adding some extra walnut pieces on top for a lovely crunch.