I love chicken salad when it’s made with cranberries and walnuts, but everyone seems to make it this way these days. And, I’m very picky about where I eat chicken salad out. You know…the Hellman’s mayo thing.
The recipe needed an update so I added some rosemary and honey. Just a little to give it a little extra flavor and came up with this Rosemary, Honey & Walnut Chicken Salad. Man was it good!
This is the perfect recipe to make if you have leftover chicken (or turkey for that matter) after making a roast. However, you can also use chicken breasts or purchase a rotisserie chicken from your local grocer.
How do you make Rosemary, Honey & Walnut Chicken Salad?
For this recipe you’ll need boneless chicken breasts, celery, dried cranberries, walnuts, honey, fresh rosemary, mayonnaise, Kosher salt and black pepper. Add the chicken to a medium saucepan, cover it with water and bring to a boil over high heat.
Reduce heat and allow to simmer over medium heat for approximately 15-20 minutes until chicken is cooked through. Drain the water, let chicken cool; then dice into bite size pieces or shred it with your fingers.
In a medium sized mixing bowl, add the chicken, walnuts, honey, rosemary, mayonnaise, salt and pepper; then mix well and serve chilled.
My daughter and I had this salad for dinner served on a bed of lettuce and tomatoes, but you can make this as a sandwich on your favorite bread too. ~Enjoy!
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- Add chicken to a medium saucepan, cover it with water and bring to a boil over high heat.
- Reduce heat and let simmer over medium heat for approximately 15-20 minutes until chicken is cooked through.
- Drain water and let chicken cool; then dice into bite size pieces.
- In a medium sized mixing bowl, add chicken, walnuts, honey, rosemary, mayonnaise, salt and pepper. Mix well and serve chilled.
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*Updated July 2017