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).
I wanted to tweak it a bit 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, but you can also use chicken breasts like I did in this recipe or purchase a rotisserie chicken from your local grocer. I had made this for dinner for my oldest daughter and I, so it was plenty for the two of us served on a bed of lettuce with tomato.
I was even going to use pecans instead of walnuts, but I must have used the last of them and forgot to add it to my shopping list. That might have made this even better, so if anyone tries it that way, let me know how it comes out! ~Enjoy!
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Rosemary, Honey and Walnut Chicken Salad
- 2 Chicken Breasts
- 2 Stalks Celery, washed and finely chopped
- 1/4 c . Dried Cranberries
- 3 tbsp . Finely Chopped Walnuts
- 1/2 tbsp . Honey
- 1/2 tsp . Fresh Rosemary, finely chopped
- 1/2 c . Mayonnaise (I use Hellmann's)
- Kosher Salt and Black Pepper, to taste
- Add chicken to a medium saucepan, cover it with water and bring to a boil.
- 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