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A bowl of Waldorf salad with chunks of apple, orange slices, celery, walnuts, and raisins, all coated in a creamy dressing, sits on a speckled plate beside whole oranges and a red cloth on a wooden table.
Penny Kovacs

Chicken Salad with Cranberries and Walnuts

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This Chicken Salad with Cranberries and Walnuts was one of my very first chicken salad recipes when I started Whole30 back in 2018. It is still a favorite here and we just love all the flavors from the sweet mandarins, tangy cranberries and crunchy walnuts! The dressing has a secret ingredient in it and trust me it adds just the right amount of zing to this delicious salad!
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Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lb Chicken Breast skinless, roasted and diced
  • 1/4 cup Red Onion diced
  • 1/2 cup Celery diced
  • 1/2 cup Walnuts chopped
  • 1/2 cup Dried Cranberries unsweetened
  • 2 Tangerines Mandarin Orange, slices cut in half
  • 1 Tbsp Mustard Spicy Brown
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Avocado Oil Mayonnaise

Method
 

  1. Preheat oven and roast the chicken breast for 40 minutes or till center at thickest part reaches 165˚ on a thermometer.
  2. Mix together in a small bowl, mayonnaise, mustard, salt & pepper.
  3. In a larger bowl combine all remaining ingredients and toss well.
  4. Add mayonnaise mixture to chicken and toss to combine.
  5. Enjoy!

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