Chicken Salad with Walnuts and Blue Cheese Crumbles

Name: Chicken Salad with Walnuts and Blue Cheese Crumbles
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (450 g) cooked chicken breast and thighs, shredded or cut into bite-sized pieces; ¾ cup (90 g) walnuts, toasted, roughly chopped; ¾ cup (110 g) blue cheese, crumbled; 2 stalks (150 g) celery stalks, finely diced; ¼ medium (40 g) red onion, finely minced; ½ cup (120 ml) mayonnaise; 2 tablespoons (30 ml) lemon juice, fresh; 1 tablespoon (15 ml) Dijon mustard; to taste salt; to taste black pepper, freshly ground; 2 tablespoons (8 g) fresh tarragon or parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A hearty, tangy chicken salad featuring tender shredded chicken, toasted walnuts, sharp blue cheese, and crisp celery in a light mayo-based dressing. The combination of nutty walnuts and funky blue cheese creates a sophisticated flavor profile that works equally well on its own, in a sandwich, or over greens. Ready in under 30 minutes.

Prep: 20 min
Cook: —
Wait: 15 min
Total: 35 min
Makes: About 3 cups salad (serves 4 as a main, 6 as a side)

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Steps

Before you start

Use cooked chicken (rotisserie, leftover, or poached); cold or at room temperature works best
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes to deepen their flavor
Bring all ingredients to room temperature for best flavor melding
Have the blue cheese crumbled and ready to fold in just before serving to preserve texture

1
Toast the walnuts
- If using raw walnuts, place them in a small skillet over medium heat.
- Toast, stirring occasionally, for 3–4 minutes until fragrant and lightly browned.
- Transfer to a cutting board, let cool for 1 minute, then roughly chop into bite-sized pieces.
- Set aside.
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Ready when: Walnuts are fragrant and golden brown
Tip: Don't skip toasting—it deepens their flavor and makes them taste much richer than raw walnuts
2
Combine mayo and seasonings
- In a medium mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
- Taste and adjust seasoning as needed.
- The dressing should taste bright and slightly tangy.
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Ready when: Dressing is smooth and well combined with no streaks
Tip: Whisk vigorously to fully incorporate the mustard so the flavor is even throughout
3
Prepare vegetables
- Finely dice the celery stalks and mince the red onion.
- This should yield roughly 1.5 cups celery and 2–3 tablespoons minced onion.
- Add both to the bowl with the dressing.
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Ready when: Celery and onion are evenly minced
Tip: Cut the celery and onion as small as possible so they distribute evenly and add pleasant texture without overpowering bites
4
Add chicken
- Add the shredded or bite-sized chicken pieces to the bowl with the dressing and vegetables.
- Using a wooden spoon or rubber spatula, fold gently until every piece of chicken is coated with the mayo dressing.
- Be careful not to break up the chicken further.
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Ready when: All chicken is coated and the salad looks creamy and cohesive
Tip: Use a gentle folding motion rather than stirring vigorously to keep the chicken in nice shreds rather than shredding it further
5
Fold in walnuts and herbs
- Gently fold in the toasted, chopped walnuts and fresh tarragon (if using).
- Mix with just 3–4 folds to distribute them without crushing the walnuts.
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Ready when: Walnuts and herbs are visible throughout the salad
Tip: Add the walnuts and herbs last and handle minimally; this keeps the walnuts intact and looking attractive in the finished salad
6
Chill and set
- Cover the bowl with plastic wrap and refrigerate for 15 minutes.
- This allows the flavors to meld and makes the salad easier to scoop and serve.
- Do not add the blue cheese crumbles yet—they should go in just before serving.
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Tip: Wait to add the blue cheese until just before serving so it stays crumbly and doesn't get lost in the dressing
7
Finish and serve
- Remove the salad from the refrigerator and gently fold in the blue cheese crumbles.
- Taste one more time and adjust salt and pepper as needed.
- Serve immediately on its own, over mixed greens, or in bread as a sandwich.
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Ready when: Blue cheese is visible throughout and the salad is cool and creamy
Tip: Add blue cheese last so its distinctive flavor and tangy notes shine rather than diffusing into the dressing

Good to know

Tips

Rotisserie chicken is perfectly acceptable and saves time. Two cups of breast meat and 1 cup of thigh meat gives the best balance of flavor and tenderness.
The key to great chicken salad is the contrast of textures: tender chicken, crisp celery, toasty walnuts, and creamy dressing with pops of tangy blue cheese. Don't skip any component.
If your blue cheese is very salty (as some brands are), taste the salad before adding extra salt in the final step to avoid oversalting.
For a lighter version, replace half the mayo with Greek yogurt or sour cream, or use a light mayo. The salad will be less rich but still delicious.

Make ahead

You can prepare the salad (through step 6) up to 2 days ahead without the blue cheese. Store covered in the refrigerator. Fold in the blue cheese just before serving to preserve its texture.

Storage & reheating

Room temperature: not recommended (mayonnaise-based salad); consume within 2 hours if left out. Refrigerator: covered, up to 3 days (though texture begins to soften after day 2). Freezer: not recommended (mayonnaise-based salad does not freeze well).

Substitutions

walnuts → Pecans or sliced almonds. Toast in the same way for 3–4 minutes. Pecans are slightly sweeter; almonds are milder and add a delicate crunch.
blue cheese → Gorgonzola, Roquefort, or crumbled feta. Gorgonzola and Roquefort are sharper; feta is tangier but milder in blue cheese funk. Use 0.75 cup as stated.
mayonnaise → Greek yogurt or sour cream mixed half-and-half with mayo. Reduces richness and adds tang. Use the same 0.5 cup total and mix equal parts with mayo for a lighter texture.
fresh tarragon or parsley → Fresh dill, chives, or omit entirely. Dill adds brightness; chives provide subtle onion notes. Omitting keeps the salad simple without losing flavor.