Deb's Cranchick Salad Recipe - Allrecipes.com
Deb's Cranchick Salad Recipe
  • READY IN 6+ hrs

Deb's Cranchick Salad

Recipe by  

"A wonderful summer treat for any setting...I was tired of regular chicken salad and became creative...."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    6 hrs 40 mins

Directions

  1. In a large skillet, heat olive oil over medium heat. Add chopped chicken and cook until chicken is cooked through. Remove from heat and set aside to cool.
  2. In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice. Add cooled chicken, and stir until well combined. Cover and chill about 6 hours and serve on top of spinach leaves, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2003

Yummy! I made a double recipe for a potluck and the group *raved* about it! It was definatey a popular choice for the attendees. I doubled the recipe and followed it almost exactly except I baked the chicken in foil packets with a little oil and some celery. I also reduced the amount of balsamic vinegar to 2 Tbsp. (for 3 1/2 pounds of chicken) and I didn't have any cranberries so I used 1/2 an apple. I know, I know, it's not really Cranchick salad without the cranberries but it was SO GOOD the way I made it. I'll definately make it again.

 
Most Helpful Critical Review
Dec 10, 2007

I suppose that it may not be fair to rate this so low, because I cut back on the mayonaise, as we don't like things so mayonaisey, but it just did not do much for our family. I liked the basic concept of cranberries, walnuts and chickens, but next time would replace the balsamic vinegar with mustard, and perhaps add some apples or grapes.

 

42 Ratings

Nov 21, 2007

I wish I could give this 10 stars! I followed the recipe exactly except I prebaked the chicken in the oven (375 for 35mins). I used light mayo. Next time I'll cut down on the mayo just a little, maybe 3/4 cup. That's just my preference. This was an awesome lunch! So pretty. A great way to get some spinach too! I had mine with quite a bit of spinach to "cut" the mayo a bit. EDIT: Two years later, I still make this and get requests for the recipe ALL the time. Try it!

 
Jul 07, 2003

I've gotten more compliments and requests for this recipe than any thing else that I've made for a party!!!! Thanks! Cindy

 
Jan 23, 2011

I make this all the time and the only change I make is raisins for cranberries. Love this recipe because it's simple & delicious. My only advice is make a big batch, enjoy for days and be sure to thank Deb!

 
Oct 28, 2002

Terrific! I used canned chicken and added a pinch of curry for a bit of a zip...perfect for lunch!

 
Jun 28, 2010

I am so happy to see how many of you enjoyed my recipie...I had never checked reviews till today and am only sorry I forgot to say to use the clear or light color balsalmic and to lessen the mayo as needed... I am going to have to make this again soon and remind myself of how I too love it...Thanks again

 
Jun 28, 2007

I was surprised how wonderful this salad was! My kids loved it. It didn't look too appealing, so after I mixed it together I sprinkled more cranberries on top and whole walnuts. It helped a bit. My son likes the salad for sandwiches with pita bread, too.

 

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Nutrition

  • Calories
  • 767 kcal
  • 38%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 63.9 g
  • 98%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 419 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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