Name: Cranberry Walnut Chicken Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 c. white vinegar -; 1 head garlic, cut horizontally -; 1 cinnamon stick -; 1 dried bay leaf -; 1/2 tsp. ground ginger -; 2 tbsp. kosher salt -; 3 chicken breast (8oz each) -; 1 1/4 c. chopped California walnuts -; 3/4 c. mayonnaise -; 1 large rib celery, chopped into small pieces (1/2 c.) -; 1 shallot, finely chopped -; 1/4 c. finely chopped parsley -; 2 tsp. finely grated lemon zest, -; 3 tbsp. fresh lemon juice -; Kosher salt -; Freshly ground black pepper -; 1/2 c. roughly chopped dried cranberries, plus more for serving -; Sliced bread, for serving -; Lettuce leaves, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Walnut Chicken Salad

1. 1 c. white vinegar -

2. 1 head garlic, cut horizontally -

3. 1 cinnamon stick -

4. 1 dried bay leaf -

5. 1/2 tsp. ground ginger -

6. 2 tbsp. kosher salt -

7. 3 chicken breast (8oz each) -

8. 1 1/4 c. chopped California walnuts -

9. 3/4 c. mayonnaise -

10. 1 large rib celery, chopped into small pieces (1/2 c.) -

11. 1 shallot, finely chopped -

12. 1/4 c. finely chopped parsley -

13. 2 tsp. finely grated lemon zest, -

14. 3 tbsp. fresh lemon juice -

15. Kosher salt -

16. Freshly ground black pepper -

17. 1/2 c. roughly chopped dried cranberries, plus more for serving -

18. Sliced bread, for serving -

19. Lettuce leaves, for serving -

How to cook deliciously - Cranberry Walnut Chicken Salad

1. Stage

Make the poached chicken, combine 4 cups water, vinegar, garlic, cinnamon, bay leaves, ginger, and salt in a medium pot. Nestle chicken into mixture, making sure it's fully submerged. Bring to a boil then reduce heat to medium-low and simmer, until chicken is just cooked through and the thickest part reads 165° on an instant read thermometer, about 12 minutes. Remove from heat and use tongs or a slotted spoon to transfer chicken to a cutting board. Let cool then, dice chicken.

2. Stage

Make the salad, in a large skillet, toast the walnuts over medium-high, stirring constantly, until golden, about 8 minutes. Scrape onto a plate and let cool.

3. Stage

In a large bowl, combine the mayonnaise, celery, shallot, parsley, and lemon zest and juice. Season with salt and pepper. Add the diced chicken and cranberries. Crumble 1 cup of the walnuts over top and toss to combine.

4. Stage

Top with a handful of cranberries and crumble the remaining ¼ cup walnuts over top. Serve with bread and lettuce to make sandwiches.