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Cranberry walnut chicken salad inside a sesame seed kaiser roll

Cranberry Walnut Chicken Salad

This cranberry walnut chicken salad is great on its own or in a sandwich. The cranberries provide a tangy contrast to the creamy dressing, and the walnuts add a welcome crunch.
Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 716kcal
Author Ann Otis


  • 4 cups (about 1 ¾ lb) chopped, cooked chicken breast
  • 1 cup (100 grams) chopped walnuts
  • 1 stalk celery, finely diced
  • 1 tablespoon finely chopped shallot
  • 1 cup dried cranberries
  • cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsely, tarragon, basil or whatever you like
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  • In a large bowl, combine mayonnaise, vinegar, shallot, herbs, salt and pepper.
  • Add chicken, walnuts, celery, and cranberries and toss until well coated.


This recipe is adapted from Cranberry-Walnut Chicken Salad found on Smitten Kitchen, who adapted it from Gourmet.


Calories: 716kcal | Carbohydrates: 30g | Protein: 36g | Fat: 51g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 713mg | Potassium: 733mg | Fiber: 3g | Sugar: 21g | Vitamin A: 285IU | Vitamin C: 5.1mg | Calcium: 49mg | Iron: 1.8mg