stripedspatula
Cranberry-Walnut Chicken Salad
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In a medium bowl, whisk together mayo, sour cream, Dijon mustard, lemon juice, salt, and pepper.
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Stir in diced celery and onion, dried cranberries, toasted walnuts, and chopped parsley.
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Add cooked chicken breast (poached or leftover rotisserie/roasted). Cover and chill at least 1 hour.
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Season chilled chicken salad to taste with salt and pepper.
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Serve on your favorite sliced bread, croissants, or use the salad to fill lettuce cups.
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Get the recipe: stripedspatula.com/cranberry-chicken-salad/
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Amanda Biddle
Food writer, photographer, and cheese lover.
To learn more about this Jumprope:
https://stripedspatula.com/cranberry-chicken-salad/
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