Most people love a good chicken salad sandwich. People buy them at the airport, Whole Foods, the local deli, their favorite bagel shop. It’s probably one of the most popular sandwiches around. It’s also versatile. Add curry, green apples, cashews, and golden raisins and you’ve got a twist on the coronation chicken salad. Add grapes and nut of choice, and you’ve got something salty, sweet, and juicy.

It’s easy sandwich, whether in a tortilla, lettuce wrap, or pita, and done right, can be downright delicious. But, I’ve never been a fan, until I made my own. This particular salad has plenty of crunch, which I love, from the celery, walnuts, and shallots. It’s tangy with enough salt and complexity to satisfy almost anyone. I add fresh herbs for an extra zing and greek yogurt for tang and to keep it healthy. Yogurt makes it lighter and more flavorful, and I’ve never been a big fan of mayo. I also use a store-bought rotisserie chicken, shredded, to keep this recipe super simple.

Walnut-Cranberry Chicken Salad

Author: Tania Van Pelt
Total Time: 20 minutes

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Ingredients

Scale

4 cups shredded or cubed cooked chicken
1 cup walnuts (toasted and coarsely chopped)
1 celery rib (diced (1½ cups))
4 tablespoons finely chopped shallot
1 cup dried unsweetened cranberries
½ cup greek yogurt (more if needed)
2 tablespoons mayonnaise (more if needed)
3 tablespoons white wine vinegar
¼ cup finely chopped fresh tarragon or herb or your choice
1 teaspoon sea salt
1 teaspoon black pepper

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Instructions

Mix all ingredients together in a big bowl until combined well.

Notes

Adapted from Gourmet

Prep Time: 15 minutes
Cook Time: 5 minutes