Yield: 4 people
Cranberry Walnut Chicken Salad
With the weather warming up I have been loving no heat meals and this chicken salad wrap is my go to right now. It is the perfect combination of sweet & salty. I love prepping it to have for lunches for the week and eating it in a wrap with greens and pickled onions.
Ingredients
- 1-1.5 lb chicken breasts, shredded
- 4 celery stalks, diced
- ⅓ cup cranberries, unsweetned
- ⅓ cup walnuts
- 1/3-1/2 cup avocado mayo
- 2 tbsp dijon mustard
- salt & pepper, to taste
Instructions
- Make the chicken salad. Add together shredded chicken, 1/3 cup avocado Mayo, 2 tbsp Dijon mustard, celery stalks diced, handful of cranberries, handful of walnuts, salt and pepper to taste.
- Mix and enjoy! Mix ingredients until fully combined, adjust seasonings to taste. Serve the cranberry walnut chicken salad in a wrap, with almond flour crackers, over greens, or on sourdough.
Notes
- To save time, make chicken ahead of time or buy a rotisserie chicken.
- Make sure to choose a whole30 approved avocado oil mayo. I love Chosen Foods or Primal Kitchen Foods.
- Have fun with this cranberry chicken salad! Sometimes I love adding in apples in place of the cranberries. You can also add in fresh herbs like dill.
- Store in an airtight container in the fridge for up to 4-5 days.
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