Cranberry Walnut Chicken Salad on Brioche
This chicken salad combines shredded chicken with tangy dried cranberries, crunchy walnuts, and a creamy dressing. Served on a toasted brioche bun, it's a quick, satisfying lunch that feels like a treat. Perfect for using leftover or rotisserie chicken.
- Prep Time: 15min
- Cook Time: 0min
- Total Time: 15min
- Yield: 4 sandwiches 1x
- Category: lunch
- Method: no-cook
- Cuisine: American
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/3 cup dried cranberries
- 1/3 cup walnuts, roughly chopped
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- Salt and freshly ground black pepper, to taste
- 4 brioche buns, split and lightly toasted
- Optional: Butter lettuce or fresh spinach leaves for serving
Instructions
- In a large bowl, combine the shredded chicken, diced celery, and diced red onion.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and dried dill until smooth.
- Pour the dressing over the chicken mixture and fold gently until evenly coated.
- Fold in the dried cranberries and chopped walnuts. Season generously with salt and pepper.
- For best flavor, cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Lightly toast the brioche buns. Place a lettuce leaf on the bottom half, top with a generous portion of chicken salad, and cover with the top bun. Serve immediately.
Notes
For a lighter version, substitute half or all of the mayonnaise with plain Greek yogurt. The salad can be stored in an airtight container in the refrigerator for 3-4 days. Do not freeze the assembled salad. Always toast the brioche bun to prevent sogginess.
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 8
- Sodium: 320
- Fat: 26
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 25
- Cholesterol: 85