Jacqueline Casey 
I mentioned in my Slow Cooker Bone Broth recipe, a Rotisserie Chicken is my go to when I don’t necessarily feel like cooking, but I am willing to make some side dishes, or I need a serious short cut to save time. It really doesn’t get any easier than having the Chicken already cooked, especially if you buy your Rotisserie Chicken from a place that does it right (My favorite Rotisserie Chicken is from Stop & Shop). Everyone is probably tired of hearing me go on about how hot the Month of August was, but Chicken Salad was the perfect solution to for a meal where I only needed to be in the Kitchen for 15 minutes. I made quite a few variations of Chicken Salad and this one with Dried Cranberries, Celery and Walnuts is my favorite. If you do use a Rotisserie Chicken, you can also try this recipe for making your own incredibly healthy slow cooker bone broth with leftovers and bones from the chicken.
Options, Substitutions and Tips!
- As mentioned in the recipe card below you can use Rotisserie chicken or any cooked chicken as long as it is the equivalent to about 3 cups of chopped chicken.
- I find that the 1/2 a cup of Chopped Celery is usually between 2-3 stalks of Celery.
- You can eliminate the Greek Yogurt and use all mayonnaise. If not using any Greek Yogurt, you will use 1/2 cup of mayonnaise.
- If you do not like nuts in your chicken salad, you can omit the walnuts. Or if walnuts are not you favorite, you can substitute another nut such as almond slices or pecans.
- Because Rotisserie Chickens can vary in size or if you end up cooking your own Chicken and you have a different quantity than 3 cups, this recipe is fairly forgiving to suit your own personal taste. For example, if at the end of making the chicken salad and feel it’s a little dry, you can add an additional Tbsp. of mayonnaise or Greek Yogurt. You can also throw in some extra dried cranberries and nuts a little at a time for extra flavor and until you feel it has the perfect balance.
- I’ve enjoyed this chicken salad a few different ways such as, in a sandwich, on crackers, in a wrap and inside a romaine lettuce wrap. I’ve also had this for lunch and dinner.
- This is a good make ahead recipe and can be stored in the refrigerator for 3 days.
Cranberry Walnut Chicken Salad
Ingredients
- 1 Rotisserie Chicken (or about 3 cups of chopped cooked Chicken)
- ¼ cup Mayonnaise
- ¼ cup Greek Yogurt
- ½ tbsp. Dijon Mustard
- ¼ cup Chopped yellow or red onion (optional)
- ½ cup Chopped Celery
- ¾ cup Dried Cranberries
- ½ cup Walnuts
- Salt & Pepper to taste
Instructions
- Remove chicken breast, thighs and wing meat from bones. Chop chicken, celery, and onion.
- Add chopped chicken, celery and onion to a large bowl.
- Add mayonnaise, greek yogurt and dijon mustard and mix all together.
- Add dried cranberries and walnuts and mix.
- Give a taste and season with pepper and salt if needed.
- Serve on a roll, as a sandwich, wrap or with crackers for lunch or a light dinner.
