Chicken Salad with Dried Cranberries and Walnuts

I am so proud of my husband K. Or maybe proud of myself. When we were first together, there were lots of things K and I did differently. Some is culture, some is personality, and some is just having different families. It has been fun blending our ideas, even when we disagree at times. I have talked before about how he wasn’t a big fan of leftovers as a dinner. Well, post baby, that has certainly changed. Leftovers are welcome almost any day (although we get tired of them, too, and definitely throw in new meals). Another dinner idea we disagreed on was a cold meal. It turns out, he either just needed some time to consider it more, or maybe it wasn’t a big deal in the first place? I proposed an idea for our leftover chicken meat: chicken salad sandwiches. I said it was okay if he wasn’t interested. Recently, at a friend’s party, we had chicken salad sandwiches with fruit and nuts in them. He hadn’t tried it that way before, and loved them. So, I was given the go-ahead…the only stipulation was that we serve it on toasted rolls (no complaints here).

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You can certainly do different kinds of fruit and nuts, but my favorite combination is cranberry and walnut. For the dressing, I had not used yogurt before, but I really liked it. A bit healthier than straight mayonnaise, and I liked the tang.

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Directions for Chicken Salad with Dried Cranberries and Walnuts

Adapted from the Pioneer Woman 

  • 2 cups shredded chicken meat (dark meat, white meat, or combination)
  • 3 green onions, chopped
  • 1/3 cup chopped celery
  • ¼ to 1/3 cup chopped walnuts
  • ¼ cup dried cranberries
  • 1 teaspoon dill (I used dried)
  • ¼ cup chopped parsley
  • ½ cup plain yogurt (I used Greek because I like the thickness of it)
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tablespoon brown sugar
  • Salt
  • Pepper

Toast the walnuts then set aside to cool slightly.

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In a large bowl, place the chicken, onions, celery, walnuts, and cranberries.

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In a small bowl, stir together the dill, parsley, yogurt, mayonnaise, lemon juice, brown sugar, and some salt and pepper.

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Add the salt and pepper to taste, and feel free to adjust the other amounts to suit you. To best taste it, dip a piece of chicken in to see what you think. Then stir the sauce into the large bowl. Cover and refrigerate for at least 2 hours.

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Directions for Chicken Salad with Dried Cranberries and Walnuts (without pictures)

Adapted from the Pioneer Woman 

  • 2 cups shredded chicken meat (dark meat, white meat, or combination)
  • 3 green onions, chopped
  • 1/3 cup chopped celery
  • ¼ to 1/3 cup chopped walnuts
  • ¼ cup dried cranberries
  • 1 teaspoon dill (I used dried)
  • ¼ cup chopped parsley
  • ½ cup plain yogurt (I used Greek because I like the thickness of it)
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tablespoon brown sugar
  • Salt
  • Pepper

Toast the walnuts then set aside to cool slightly. In a large bowl, place the chicken, onions, celery, walnuts, and cranberries.

In a small bowl, stir together the dill, parsley, yogurt, mayonnaise, lemon juice, brown sugar, and some salt and pepper. Add the salt and pepper to taste, and feel free to adjust the other amounts to suit you. To best taste it, dip a piece of chicken in to see what you think. Then stir the sauce into the large bowl. Cover and refrigerate for at least 2 hours.

2 thoughts on “Chicken Salad with Dried Cranberries and Walnuts

  1. I should really make this more mid-week. We never finish a whole chicken for dinner. I’ve been overdosing on dried cherries from Costco too, so those could even change it up from the cran on occasion.

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