Chicken Salad with Cranberries and Walnuts
Make this Chicken Salad with Cranberries and Walnuts when you want something light and tasty.
I love serving dinner salads to my husband after a hot summer day. And they are easy to make, so you spend less time in a hot kitchen.
This salad boasts tender seared chicken, Roma tomatoes, carrots, petite sweet peas, and boiled eggs. My husband loves boiled eggs on a salad so they are always a must. Add in a handful of dried cranberries and some English walnuts, and you have yourself a very nutritious meal.
Ingredients for Chicken Salad with Cranberries and Walnuts
(See full recipe at the bottom of this post.)
- chicken tenders or boneless, skinless chicken thighs
- extra-virgin olive oil
- Iceberg Lettuce
- large hard-boiled eggs
- Roma tomato
- frozen petite sweet peas
- large carrot
- English walnuts
- dried cranberries
- cheddar cheese
- Your favorite Salad Dressing
Instructions for this Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
With a sharp knife and cutting board slice the chicken tenders or chicken thighs into 1/2″ pieces.
Tear the Iceberg lettuce into bite-size pieces and place in a large bowl. Shred the cheddar cheese with a box grater.
Using a second cutting board, peel and julienne the carrot. Dice the Roma tomato.
Place frozen petite sweet peas in a microwavable bowl and cook for 3-4 minutes until heated through.
You may use regular sweet peas for this salad, but I really like the petite version and how they “pop” in you mouth. (As a side note, when I was taking pictures of this salad, I actually forgot about the peas in the microwave, so they are missing in half of the shots I took.)
Prepare the Chicken and Eggs
Heat a large skillet with 2- 3 tablespoons olive oil. Place the sliced chicken in the hot oil and sprinkle with seasoned salt and freshly ground black pepper. Cook for 7-8 minutes until browned, stirring often. Transfer the chicken to a bowl or plate lined with paper towels to catch the excess oil.
Place eggs in a medium saucepan and cover eggs with cold water. Bring to a boil on medium-high heat. Remove from heat and cover the pan with a lid. Allow to set for 12-13 minutes.
Drain the water from the eggs and plunge the eggs into cold ice water for 7 -10 minutes to cool.
There is nothing more frustrating then boiling eggs and having the shell stick to the egg. This method of allowing the eggs to set in the hot water for 12-13 minutes, and then plunging them in ice water is the best way I’ve found to cleanly peel hard-boiled eggs. I have about a 98% success rate using this method.
Peel off the eggshells and place the eggs in a bowl. Slice the eggs with a knife or an egg slicer.
Arranging the Salad
Using a large tray or bowl, layer the following: Iceberg lettuce, tomatoes, boiled eggs, sweet peas, julienned carrots, walnuts, and cranberries.
Add chicken and toss lightly with a favorite vinaigrette or salad dressing. Finish by sprinkling with cheddar cheese and freshly ground black pepper.
I love Wishbone’s Red Wine Vinaigrette. My husband, however, is a Ranch Dressing Man through and through, and uses it on all of his salads.
Serve this salad along with Sourdough Croutons, Crunchy Sourdough Breadsticks, or Rosemary-Garlic Sourdough Flatbread and a tall glass of iced tea or a nice white wine. I suggest your favorite Riesling for a perfect evening meal.
See more Salad Recipes Here. Browse Chicken Recipes Here.
Chicken Salad with Cranberries and Walnuts
Equipment
Ingredients
- 1 pound chicken tenders or boneless, skinless chicken thighs sliced 1/2 inch thick
- 2-3 tablespoons Extra Virgin olive oil
- 1 head Iceburg Lettuce shredded
- 4 large hard-boiled eggs sliced
- 1 medium Roma tomato diced
- 1/2 cup frozen peas thawed
- 1 large carrot peeled and julienned
- 3/4 cup chopped English walnuts
- 1/2 cup dried cranberries
- Vinaigrette Your favorite vinaigrette or dressing
- 1 oz cheddar cheese grated
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
- With a sharp knife and cutting board slice the chicken tenders or chicken thighs into 1/2" pieces.
- Shred the Iceberg lettuce into bite-size pieces and place in a large bowl.
- Using a second cutting board, dice the Roma tomato. Peel and julienne the carrot.
- Place frozen petite sweet peas in a microwavable bowl and cook for 3-4 minutes until heated through. Shred the cheddar cheese with a box grater.
Prepare the Chicken and Eggs
- Heat a large skillet with 2- 3 tablespoons olive oil. Place the sliced chicken in the hot oil and sprinkle with seasoned salt and freshly ground black pepper. Cook for 7-8 minutes until browned, stirring often. Transfer the chicken to a bowl or plate lined with paper towels to catch the excess oil.
- Place eggs in a medium saucepan and cover eggs with cold water. Bring to a boil on medium-high heat. Remove from heat and cover the pan with a lid. Allow to set for 12-13 minutes.
- Drain the water from the eggs and plunge the eggs into cold ice water for 7 -10 minutes to cool.
- Peel off the eggshells and place the eggs in a bowl. Slice the eggs with a knife or an egg slicer.
Arrange the Salad
- Using a large tray or bowl, layer the following: Iceberg lettuce, tomatoes, boiled eggs, sweet peas, julienned carrots, walnuts, and cranberries. Add chicken and toss lightly with a favorite vinaigrette or salad dressing. Finish by sprinkling with cheddar cheese and freshly ground black pepper.
- Serve this salad along with Sourdough Croutons, Crunchy Sourdough Breadsticks, or Rosemary-Garlic Sourdough Flatbread and a nice glass of white wine or a tall glass of iced-tea.
Notes
Nutrition
