SK week 16 | Cranberry-Walnut Chicken Salad

I love chicken salad, but I rarely make it. Well, now that I’ve tried this recipe, that might change. :) It’s a perfect recipe for spring and summer, delicious on a croissant or just a bed of lettuce.

(Here’s the Smitten Kitchen post)

You’ll need:
4 cups cubed cooked chicken
1 cup walnuts, toasted and chopped
1 cup diced celery
2 or more tablespoons finely diced shallot
1 cup dried cranberries
2/3 to 3/4 cup mayo
3 tablespoons white wine vinegar
2 tablespoons finely chopped parsley (or tarragon if you can find it)
1/2 teaspoon salt
1/2 teaspoon pepper

Combine the chicken, walnuts, celery, shallot, cranberries, and parsley. 

Combine mayo, vinegar, salt, and pepper. Mix well. 

Mix the dressing into the rest of the ingredients.

Make a sandwich or serve on lettuce. Enjoy!

I doubled the whole recipe because I served it at bookclub and wanted enough for a few lunches.

Final verdict: Definite winner! So easy to throw together and so tasty. Looking forward to making this one lots more. :)

Happy Easter weekend!