Photo: Anna Pelzer
cranberry-walnut chicken salad
11 ingredients
openrecipes
I often read comments and emails from people who talk about liking or wanting to make a dish but they can’t “because my significant other doesn’t like [insert ingredient]!” I have to admit, I am often perplexed. If they want to eat it, why don’t they just make it anyway?
Estimated Nutrition (whole recipe, rough)
355
Calories
40g
Protein
12g
Fat
22g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to
- mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
- 1 cup walnuts, toasted and chopped
- 1 celery rib, diced into small bits (1 cup)
- 2 or more tablespoons finely chopped shallot
- 1 cup dried cranberries
- 2/3 to 3/4 cup mayonnaise
- 3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
- 2 tablespoons finely chopped fresh tarragon or herb or your choice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes