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Cranberry Walnut Chicken Salad Recipe
This Cranberry Walnut Chicken Salad is a delicious way to use up leftover cooked chicken. This nutritious salad is light and creamy, with great texture and mix of sweet and tart flavors. Gluten-free, dairy-free, paleo, keto, and Whole30.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
📝 Preparation Steps
1
In a large mixing bowl, combine the chicken, walnuts, cranberries, celery, lemon juice, mayonnaise, and hot sauce. Stir well to combine.
dried cranberries (use unsweetened cranberries for keto, low-carb, and Whole30 diets)3 tablespoonslemon, juiced1
2
Serve immediately, or cover the bowl and place it in the refrigerator until you’re ready to serve.
3
Store any leftovers in the fridge for up to 4 days.
Nutrition Facts
calories
266 calories
fat Content
21.4 g
serving Size
1/4 of recipe
fiber Content
1.4 g
sugar Content
1.5 g
sodium Content
121.1 mg
protein Content
15.3 g
trans Fat Content
0 g
cholesterol Content
47.1 mg
carbohydrate Content
4.3 g
saturated Fat Content
2.8 g
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