This creamy, crunchy chicken salad adds sweet-tart dried cranberries and toasted walnuts to a classic recipe for a delicious fall lunch. For convenience, you can poach the chicken breasts ahead or use leftover rotisserie chicken as well!
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
To Poach Chicken Breasts:
- Place 2-3 boneless, skinless chicken breasts in a pot in a single layer. Sprinkle with 1/2 teaspoon kosher salt.
- Add about 1 teaspoon whole peppercorns and some aromatics to the pot, such as 1-2 garlic cloves, a few sprigs of fresh herbs like parsley, dill, and thyme, and a dried bay leaf.
- Add enough water to cover the chicken by about 1 inch. Bring to a boil, cover, and reduce heat to maintain a simmer. You may see a white foamy substance in the pot as the chicken breasts cook; this is normal, you can either skim it away or leave it alone.
- Simmer until the chicken breasts register 165 degrees F at the thickest portion. This will take anywhere from 5-14 minutes, depending on the size of the chicken breasts.
- Store poached chicken breasts, tightly covered, in the refrigerator for up to 3-4 days.
This chicken salad can be covered and stored in the refrigerator for 3-4 days from when the chicken was cooked. The chicken will absorb some of the dressing as the salad sits overnight. I like to make a little extra dressing to hold on the side and toss with the chicken salad, as needed, if I'm serving it the next day.