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Cranberry walnut chicken salad served on a plate with some crackers.
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Cranberry Walnut Chicken Salad

Say hello to your new favorite lunch! This Cranberry Walnut Chicken Salad is creamy, tangy and full of crunch, with sweet cranberries and toasty walnuts in every bite. Make a batch at the start of the week and you'll have delicious, high-protein lunches ready to go, whether you pile it into wraps, sandwiches or lettuce cups.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salads
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: chicken salad, meal prep salad
Servings: 6 servings
Calories: 417kcal
Author: Sarah Bell

Equipment

Ingredients

  • 900 grams skinless boneless chicken breast
  • 3/4 cup Greek yoghurt
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon wholegrain mustard
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • ¼ teaspoon finely ground sea salt
  • ½ cup dried cranberries
  • ½ cup walnuts toasted, roughly chopped
  • 2 sticks celery finely diced
  • 1 tablespoon finely chopped chives
Metric - US Customary

Instructions

  • To poach the chicken, half fill a large cooking pot with water. Place onto the stovetop and turn to a high heat. Add the chicken breasts and place the lid onto the pot. Bring to a simmer and then reduce to a medium heat (after around 10 minutes). Cook for a further 20 minutes or until cooked through. The internal temperature should be 75°C or 165°F.
  • Once cooked, remove the chicken from the pot and place onto a chopping board. Use two forks to shred the chicken. Set aside to cool.
  • To a large mixing bowl add the yoghurt, mayonnaise, mustards, garlic powder, onion powder and salt and whisk to combine.
  • Add the shredded chicken, cranberries, chopped walnuts, celery and chives to the bowl and mix well to combine.
  • Serve on wraps, sandwiches or on rice cakes.

Notes

  • Make sure the chicken is fully covered with water while poaching so it cooks evenly. A gentle simmer keeps it tender and juicy.
  • The chicken is cooked when it reaches an internal temperature of 75°C/165°F.
  • Shred the chicken while it's still warm, as it's much easier, then let it cool completely before mixing it through the dressing so the salad stays thick and creamy.
  • For a shortcut, use shredded rotisserie chicken with the skin removed and skip the poaching step.

Variations

  • dairy free - swap the Greek yoghurt for unsweetened, natural coconut yoghurt.
  • nut free - swap the walnuts for toasted pepitas or sunflower seeds. 

Storage

Store in an airtight container in the fridge for up to 3 days. If packing as sandwiches or wraps, keep the salad separate from the bread until ready to eat so it doesn't go soggy. Not suitable for freezing, as the yogurt and mayonnaise will separate once thawed.
Nutrition facts are an estimate only.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 461mg | Potassium: 674mg | Fiber: 2g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg