Creamy Cranberry Chicken Salad with Walnuts

by Finy (follow)
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This is a cold meal, great for those hot summer nights we are starting to get.

In this case, I had a lot of cooked chicken left from this recipe, so I used it up.

If you do not have left over chicken, just cook some thighs/breasts till they are tender, and shred them. You could also buy a cooked chicken and take off the meat, discarding the skin.

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Makes: 2 - 3 servings

1½ cups cooked chicken
About 60 g walnuts, chopped
30 g cranberries
1 large stalk celery, finely chopped
1 spring onion, finely chopped
50 g grapes
105 g mayo - I used mixture of yogurt and mayo
1 tbsp apple cider vinegar
1 tsp honey
Bit of salt and pepper

Bake the walnuts for about 15 minutes in a medium oven, or until they just start to go brown.


Shred the chicken into bite sized pieces.

Add the cranberries, spring onion, celery, salt and pepper, and grapes, and mix well.


Add the cooled walnuts and mix.

Mix the rest of the ingredients together and pour over the chicken salad.


Mix again, and serve.


Microwave the corn cob if using.

#Cold salad
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