Shredded Chicken Salad with California Walnuts and Cranberries


Bringing you another easy lunch recipe this week in partnership with California Walnuts for their Choose Lunch campaign! This salad has been a favorite of mine for a long time now. I love how easy it is to whip up a batch of shredded chicken earlier in the week to throw into lunch bowls when I'm in a rush. The cranberries add a hint of sweetness while the walnuts add healthy fats and omega-3 fatty acids to support brain health. This recipe makes two servings, but you can easily double it to prepare grab-and-go lunches for the week!


Shredded Chicken Salad with California Walnuts and Cranberries

Serves 2


  • 1/2 cup California Walnuts

  • 2 cups romaine lettuce

  • 1/4 cup cherry tomatoes, halved

  • 1/2 cup red onion, diced

  • 1 small Persian cucumber, thinly sliced

  • 1/2 cup cranberries

  • 1/2 avocado, sliced

  • 1 large chicken breast

  • 5 tablespoons avocado or olive oil

  • juice of 1/2 lemon

  • 1 tablespoons spicy dijon mustard

  • salt and pepper


1. Place chicken breast in a medium sized sauce pan and cover with water and a pinch of salt. Bring to a boil, cover and reduce heat. Cook for 7-12 minutes or until internal temperature reaches 165 degrees. Allow chicken to cool for about 3 minutes, then using two forks shred the chicken apart and place in the refrigerator to cool.

2. In a small bowl add avocado or olive oil, lemon juice and dijon mustard. Whisk together and add salt and pepper to taste.

3. In two medium bowls add romaine lettuce, walnuts, cherry tomatoes, red onion, cucumbers, avocado slices, and cranberries.

4. Remove shredded chicken from the refrigerator, divide into two portions and add to the bowls.

5. Drizzle dijon dressed over the top of both bowls and top with a sprinkle of salt and pepper.

courtnie hamel