Cranberry Walnut Chicken Salad Recipes

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Make the poached chicken, combine 4 cups water, vinegar, garlic, cinnamon, bay leaves, ginger, and salt in a medium pot. Nestle chicken into mixture, making sure it's fully submerged. Bring to a boil then reduce heat to medium-low and simmer, until chicken is just cooked through and the thickest part reads 165° on an instant read thermometer, about 12 minutes. Remove from heat and use tongs or a slotted spoon to transfer chicken to a cutting board. Let cool then, dice chicken.
• Make the salad, in a large skillet, toast the walnuts over medium-high, stirring constantly, until golden, about 8 minutes. Scrape onto a plate and let cool.
• In a large bowl, combine the mayonnaise, celery, shallot, parsley, and lemon zest and juice. Season with salt and pepper. Add the diced chicken and cranberries. Crumble 1 cup of the walnuts over top and toss to combine.
• Top with a handful of cranberries and crumble the remaining ¼ cup walnuts over top. Serve with bread and lettuce to make sandwiches.

CRANBERRY-WALNUT CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the chicken, cheese, celery, cranberries, walnuts and parsley., Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Stir together all ingredients.
• Serve over bed of spinach or with whole grain bread for sandwiches.