Prep 20 mins
Cook 20 mins
Better after it sits overnight! Great use for leftover chicken!
Make and share this Cranberry Walnut Chicken Salad recipe from Food.com.
- 2 cups chopped cooked chicken
- 1⁄2 cup chopped celery
- 1⁄2 cup dried cranberries
- 1⁄4 cup chopped walnuts
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 dash salt
- 1⁄2 cup mayonnaise
- 2 tablespoons honey dijon mustard
- Stir together all ingredients.
- Serve over bed of spinach or with whole grain bread for sandwiches.
We made it the first time as given, which was excellent. The second time we omitted the mustard and used more cranberries and it was so good.
OMG, so amazing! We baked a bone-in chicken breast <http://www.food.com/recipe/baked-chicken-111514> for this and the combination was SO flavorful. We were inspired by the Blue Willow in Tucson's Chicken salad stuffed avocado, and I think that this recipe rivals or beats the restaurant's :). Oh, we used home made honey Dijon as well.
I just made this as my father, who is in his eighties, loves cranberry walnut chicken salad and Costco isn't carrying the type he eats in the winter. I will let it sit overnight as one reviewer suggests; however, at first taste I can't say I'm a fan of the undertaste of the garlic powder. I'm thinking I'll try making it without it next time and see how that goes.