For the dressing
1 cup mayonnaise
4 teaspoons cider vinegar (or any other vinegar, I use red apple balsamic.)
2 tablespoons honey
2 teaspoons poppy seeds
Salt and pepper, to taste
3/4 cups walnuts, chopped
1 tablespoon olive oil
6-8 boneless, skinless chicken breasts (about 2 pounds)
1 cup dried cranberries
3 stalks celery, thinly sliced
1. Mix together all dressing ingredients and refrigerate until ready to assemble salad.
2. Heat large skillet over medium heat. Add walnuts and toast, stirring occasionally, until fragrant. Remove to bowl.
3. Add oil to skillet. Once oil is hot, cook chicken for 5-10 minutes a side, or until cooked through. Remove chicken to cutting board, allow to cool, then cut into small pieces. Transfer chicken to bowl with walnuts, add cranberries and celery. Stir in dressing until combined. Refrigerate salad to meld flavors and chill. Serve cold.
Some years ago, while at the house of a friend, I had some delicious chicken salad that she’d gotten at Costco. Even Art, who claims to hate anything with mayonnaise, loved it. After some googling, this was the recipe I found to replicate the Costco salad and I’ve been making it off and on ever since – at least when Lance is out of town! The sweetness of the honey and cranberries pair very well with the other flavors in the salad. I tend to serve it on store bought croissants as shown here.