Cranberry Walnut Chicken Salad
Tender poached chicken tossed with crisp celery, sweet dried cranberries, toasted walnuts and a creamy lemon-yogurt dressing. Perfect piled on toast or tucked into a sandwich.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Poaching in barely simmering water keeps the chicken juicy. Toast the walnuts in a dry skillet for 3 to 4 minutes until fragrant for the best flavor. The salad keeps in the fridge for up to 4 days, and the crunch holds up best if you stir in the walnuts just before serving.
Method
-
Place the chicken in a saucepan, cover with cold water by 1 inch and add 1/2 tsp of the salt. Bring to a gentle simmer over medium heat, then cover and cook on low for , until the center reaches 165°F.
-
Lift the chicken onto a plate and let cool for , then shred or dice into bite-size pieces.
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In a large bowl, whisk the yogurt, mayonnaise, lemon juice, Dijon, remaining 1/2 tsp salt and the pepper.
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Fold in the chicken, celery, cranberries, walnuts and parsley until evenly coated. Taste and adjust the salt and lemon.
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Chill for if you have time, then serve on toasted bread or in lettuce cups.
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