Easy Autumn Apple, Cranberry, & Walnut Chicken Salad

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This apple, cranberry, walnut chicken salad is sure to get you in the fall spirit. Tender, juicy chicken, tart cranberry, crisp and sweet apples, with earthy nutty walnuts, all tossed in creamy mayo with a hint of sage.

Chicken salad is one of my all time favorite lunches and the addition of these quintessential fall flavors of bright tart cranberry and crisp apple elevate this recipe and adds a whole new flavor profile. 

Feel free to use any variety of apple that you enjoy. I also choose to peel the apple, but you can leave the skin on if you tolerate it well. You could also replace the walnuts with pecans, or omit them all together if you have a nut allergy. I also like to use the food processor to make a finer textured chicken salad, but if you don’t have a food processor or want to dice your chicken by hand you can. 

This chicken salad has a perfect medley of textures and tastes that embody the essence of autumn. Whether you’re preparing this recipe for a weekday lunch or a weekend picnic, let the flavors of fall come to life in your kitchen today!

Looking for other fall apple recipes? Check out my Easy Slow Cooker Refined Sugar-Free SCD Apple Butter, New & Improved Easy Grain-Free Apple Crumble, New & Improved Refined Sugar-Free Hot Slow Cooker Apple Cider, or my The Best Ever Refined Sugar-Free Caramel Apple Slices

                                                                                                                                            

Easy Autumn Apple, Cranberry, & Walnut Chicken Salad

 
Serves 6
Prep: 12 min
Mixing: 1 min
Total: 13 min
Beginner

Ingredients: 

2 ½ cups chicken, cooked and cooled (about 2 breast) 

½ cup celery, small dice

1 cup apple, peeled, cored, and diced (1-2 depending on size)

1 Tbsp. lemon juice, fresh  

¾ cup mayonnaise, SCD compliant or homemade  

½ cup dried cranberries, no sugar added, no seed oils

½ tsp. sage, dried  

½ tsp. salt

¼ tsp. pepper  

⅓ cup walnuts, raw, and chopped 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. If you need to cook your chicken breast, preheat the oven to 375°F. Oil, salt, and pepper the chicken and bake until the internal temperature reaches 165°F, about 15 minutes. Set aside, and allow chicken to cool completely.
  3. Set up your food processor. Add in cooked and cooled chicken.
  4. Pulse until broken down, 5-6 times, set aside. Alternatively, you can dice chicken breasts instead.
  5. Cut your apple, and be sure to pour the lemon juice over it to prevent browning.
  6. In a mixing bowl add all ingredients. Stir gently to combine.
  7. Serve immediately or place in an airtight container and refrigerate for up to 3 days.
  8. If you are not eating this right away I suggest not mixing the walnuts into the salad as they will get soft. Set them aside and only add when ready to eat. Enjoy!

                      

Nutrition Facts: 
Calories- 372
Carbs- 11.4 g
Fat- 28.1 g
Protein- 17.1 g

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