A delightful chicken salad recipe with a tangy twist, perfect for any occasion.
Combine the mayonnaise, yogurt, salt, and paprika in a mixing bowl.
Mix until smooth to ensure an even coating for the salad.
Chop the celery, onion, and bell pepper into small pieces.
Uniformly sized pieces ensure even distribution in the salad.
Add the chopped vegetables, walnuts, and cranberries to the dressing.
Gently fold the ingredients to maintain their texture.
Incorporate the cooked, cubed chicken into the mixture.
Ensure the chicken is evenly coated with the dressing.
Season with black pepper and garlic powder to taste.
Taste and adjust the seasoning as needed.
Chill the salad in the refrigerator for at least one hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with additional walnuts or cranberries if desired.
Pair with crusty bread or serve in lettuce cups for a delightful presentation.
