Description
A creamy and flavorful cranberry chicken salad with crunchy walnuts, fresh dill, and a hint of orange zest. Perfect for sandwiches, wraps, or as a refreshing salad for potlucks and lunch.
Ingredients
Scale
Main Ingredients
- 6 cups chopped cooked chicken
- 1 cup chopped scallions (green and white ends)
- ¾ cup sliced celery
- ¾ cup dried cranberries
- ½ cup chopped walnuts (or pecans)
- 2 tablespoons fresh chopped dill
- 1 teaspoon orange zest
- 1 ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Stir gently to mix the ingredients thoroughly and ensure the dill and orange zest are evenly distributed.
- Add Mayonnaise: Add the mayonnaise to the bowl and mix well to coat all the ingredients evenly with the creamy dressing.
- Season and Chill: Taste the chicken salad and season with salt and pepper as needed. Cover the salad and refrigerate until ready to serve, allowing the flavors to meld.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Walnuts can be substituted with pecans for a slightly different flavor.
- Fresh dill adds a bright, herbal flavor—feel free to adjust the amount to your taste.
- Perfect as a sandwich filling, a wrap, or served over greens as a salad.
- This chicken salad can be prepared a day ahead for richer flavor.
Nutrition
- Serving Size: 4 oz
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 52 mg
