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.

CHICKEN SALAD WITH APPLES AND WALNUTS

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
• Remove skin from half of a leftover thyme-roasted chicken.
• Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

WALNUT CHICKEN SALAD

Steps:

• In a large bowl, combine chicken through relish; mix well.
• In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
• Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
• Serve on lettuce or croissants/rolls.

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

CHICKEN SALAD WITH APPLES, GRAPES, AND WALNUTS

Steps:

• Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
• Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.

APPLE WALNUT CHICKEN SALAD

Steps:

• Combine all creamy dressing ingredients into a small mixing bowl. Stir with a wire whisk until combined, creamy, and smooth. Set aside.
• In a large mixing bowl, add the chicken, apple, walnuts, green onion, and celery. Pour the creamy dressing over it and mix well until everything is combined and coated in the dressing.
• This chicken salad can be served right away, but for best results and flavor let it refrigerate for 1-2 hours before serving.Serve chicken salad inside croissants with green leaf lettuce. You can also serve inside sandwich bread or rolls.
• Leftovers keep well, in an air-tight container, in the fridge for 3-4 days. Thanks to the acid in the dressing, the apples actually don't brown!

WALNUT-CHICKEN SALAD

Steps:

• In small bowl, mix all dressing ingredients.
• In large bowl, mix chicken, celery and walnuts. Add dressing; toss. Fold in strawberries. Serve on lettuce.

CANDIED WALNUT CHICKEN SALAD

Steps:

• 1. Mix all ingredients together in a large bowl.
• 2. Cover and refrigerate for at least 2 hours.
• 3. Chef's Note: To candy walnuts, add 2 teaspoons butter and 1/2 cup walnuts to saute pan. Sprinkle 1 teaspoon sugar over walnuts. Warm over medium heat until walnuts are toasted and sugar carmelized (approx. 10 minutes).