This Cranberry Chicken Salad recipe is made with simple ingredients, incredibly flavorful and tastes heavenly delicious! It can be made in advance and is perfect for picnics, holiday potlucks, grab-and-go lunches and easy dinners. It’s savory, sweet and guaranteed to get rave reviews from even the pickiest eaters!
Cranberry Chicken Salad
Say hello to your new favorite creamy chicken salad, my friends! This chicken salad is anything but boring or bland! It’s incredibly flavorful yet super simple to prepare! And, while it makes a wonderful lunch on the go or a delicious light dinner, it would also be the perfect addition to any holiday celebration!
Light and creamy, this salad is packed with tender chicken, chewy, tart dried cranberries, salty toasted nuts, crunchy celery and delicate scallions. Tossed in a silky, creamy, slightly sweet mayonnaise and Greek yogurt based dressing, this chicken salad is well balanced in flavors and loaded with texture! Creamy, crunchy, savory, sweet, salty and slightly tart, this salad has got it going on!
And, this festive salad is extremely easy to make and only requires 15 minutes of hands on preparation! Plus, it can be made with fresh poached chicken, rotisserie chicken or leftover chicken! However you make it, this salad is guaranteed to get rave reviews!!
What is in cranberry chicken salad?
Cranberry chicken salad is a cold, creamy salad made of cooked and diced chicken, dried cranberries, toasted nuts, celery and a creamy mayonnaise based dressing.
What can you add to cranberry chicken salad?
While this creamy chicken salad recipe has tons of texture and flavor, you can add a variety of ingredients to customize the salad to your specific tastes:
- Diced apple
- Diced jalapeno
- Raisins
- Red onion
- Seasonings – allspice, cinnamon, poppy seeds
- Variety of nuts – walnuts, almonds, pistachios or pecans
How long does cranberry chicken salad last?
Chicken salad should be stored in an airtight container in the refrigerator. Properly stored, chicken salad will last 3-4 days.
Can you freeze cranberry chicken salad?
Cranberry chicken salad does not freeze well as the mayonnaise will separate once the salad is defrosted.
However, you can prep ahead! Poach the chicken breasts, dice and freeze the cooked chicken to have on hand! Cooked chicken will keep in the freezer for up to 3 months. Defrost chicken in the refrigerator overnight. When you are ready to make the cranberry chicken salad, dice the chicken, add the fresh ingredients and toss with the dressing.
How to serve cranberry chicken salad?
- As a main meal – Serve salad by itself for a light, protein filled meal.
- Salad – Scoop chicken salad over a bed of lettuce and top with croutons.
- Lettuce wrap – Serve chicken salad inside lettuce cups for a low carb lunch or snack.
- Appetizer – Place a small scoop of chicken salad on top of roasted sweet potato rounds or apple slices for an easy, yet elegant appetizer.
- Sandwich – Use chicken salad as a filling for sandwiches. While you can use white bread, hearty wheat bread, pita bread or a croissant tastes the best!
- Snack – Serve salad with crackers, celery, bell peppers and/or apple wedges.
What goes with cranberry chicken salad sandwiches?
Cranberry chicken salad is incredibly versatile and pairs well with a wide variety of side dishes!
Side dishes that compliment chicken salad:
- Fresh fruit
- Fresh bread – rolls, baguette, artisan bread
- Chips
- French Fries (especially sweet potato fries)
- Green Salad
- Wild rice or brown rice
- Coleslaw
- Roasted or steamed vegetables
- Soup
Is cranberry chicken salad high in protein?
This easy cranberry chicken salad is low in carbs, high in protein and packed with omega-3 rich walnuts! The exact amount of protein in chicken salad will depend upon the precise amount of ingredients and brands used. This chicken salad recipe contains approximately 19 grams of protein per serving.
Is creamy chicken salad Whole 30? Paleo? Keto-friendly? Gluten free?
Cranberry chicken salad can easily be made whole 30-compliant, paleo, keto-friendly and gluten free!
- To make salad Whole 30 – Make sure you use whole30-compliant mayo and no sugar added dried cranberries.
- For Paleo chicken salad – Omit the Greek yogurt and substitute a paleo-friendly mayo. Also, make sure you also use no sugar added dried cranberries.
- To make Keto-friendly chicken salad – Make sure you use zero sugar added dried cranberries.
- For Gluten free chicken salad – Double check and make sure your Greek yogurt is free of any gluten-containing additives.
Canned chicken in cranberry chicken salad?
You can use any type of cooked chicken to make chicken salad! While fresh, poached chicken will yield the most flavorful, moist salad, you can use leftover cooked chicken or rotisserie chicken to make cranberry chicken salad! If using rotisserie chicken, make sure you remove the skin and either shred or roughly chop the chicken.
If you are in a pinch, canned chicken can be used to make homemade chicken salad, however the overall texture and flavor will be subpar.
How to make cranberry chicken salad?
How to make cranberry chicken salad?Creamy cranberry chicken salad is easy to make and only requires 15 minutes of hands on preparation! This salad can easily be customized according to taste! If you are pinched for time, use rotisserie or canned chicken! If you have time and are looking to save a few dollars plus create the most tender chicken salad, I highly encourage you to poach your own chicken!
- Poach the chicken (optional): Arrange the chicken in a single layer in a large saucepan. Add any of the optional aromatics on top. Season generously with salt and pepper. Add enough cold water to cover the chicken by about an inch. Bring the water to a boil over medium-high heat. Reduce heat to low, cover and cook for 9-12 minutes, or until the chicken is cooked and and instant-read thermometer registers 165 degrees Fahrenheit. Remove chicken with a pair on tongs and transfer to a clean work surface to cool. Once cool, cut the chicken into ½’’ cubes.
- While the chicken is cooking, make the mayonnaise dressing: in a medium-sized bowl, add the mayonnaise, yogurt, honey, lemon juice, ground ginger, thyme, 1 teaspoon of salt and a scant ½ teaspoon ground pepper. Whisk to thoroughly combine. Taste and adjust for seasoning with salt, pepper, lemon or honey.
- Prepare the chicken salad: In a large bowl, add the cooled, cubed chicken, nuts, cranberries, celery and scallions. Toss to combine. Add enough dressing to coat. Gently stir to combine. Taste and add more mayonnaise dressing, salt and pepper if desired.
- Serve or store: The cranberry chicken salad can be enjoyed immediately or stored in the refrigerator, in an airtight container, for 2-3 days.
Tips for the best chicken salad:
You can use any type of cooked chicken for this chicken salad. I like to make my own so I can control the salt and seasoning, which is why I always poach it. I have included instructions on how to poach chicken in the notes section of the recipe below.
- You can use any type of cooked chicken to make this chicken salad. Poaching your own chicken will produce an incredibly flavorful, moist chicken salad. However, you can substitute 4 cups of cooked chicken instead. If using rotisserie chicken, make sure you remove and discard the skin, then chop the chicken meat into bite sized pieces. While you can use canned chicken, I would either use leftover cooked chicken or rotisserie chicken to ensure the best texture and flavor.
- Make sure you use toasted nuts! Toasting nuts really enhances their flavor and makes the chicken salad shine! To toast nuts – add nuts to a small, dry skillet (do not add butter or oil). Place skillet over medium heat and toast, stirring frequently, until nuts are golden and fragrant. Make sure you stir frequently and watch carefully as the nuts can go from toasted to burned very quickly!
- Full fat mayonnaise will yield the best tasting chicken salad. Lower fat mayonnaise is thinner and will result in a more watery chicken salad. If you are looking for a healthier option, try using Avocado Oil mayonnaise.
How to make cranberry chicken salad step by step photos:
How much chicken salad for a crowd?
Cranberry chicken salad is the perfect dish to serve a crowd, especially around the holidays!
The exact amount of chicken salad needed per person will depend on how it is being served:
- Chicken salad served as a main: plan on 8-10 ounces of chicken salad per person.
- Chicken salad as a sandwich or wrap: plan on 4-6 ounces of salad per person.
Versatile, easy to make and loaded with flavor, this cranberry chicken salad is sure to become a family favorite!
Until next time, friends, cheers – to stellar salads!
XOXO
Cheyanne
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The best Cranberry Chicken Salad recipe👇
Cranberry Chicken Salad recipe
Equipment
- Large Saucepan (optional)
- Large Mixing Bowl
- Small mixing bowl
Ingredients
For the Chicken (SEE NOTES)
- 1 pound Boneless Skinless Chicken Breasts or Thighs
- Optional aromatics: 1 Shallot OR Small Yellow Onion (sliced in half & peeled), 2 cloves garlic (smashed & peeled), fresh herbs, 1 TBS lemon juice, 1 Cup Dry White Wine
For the salad:
- 2/3 cup Toasted Nuts (walnuts, almonds, pistachios or pecans) – coarsely chopped (SEE NOTES)
- 2/3 cup Dried Cranberries
- 2/3 cup Celery – thinly sliced or small diced (about 2 medium stalks)
- 1/3 cup Scallions – thinly sliced (about 3 scallions)
- 2/3 Cup Mayonnaise (SEE NOTES)
- ¼ Cup Plain Greek Yogurt
- 2 TBS Honey
- 1 ½ - 2 tsp fresh squeezed Lemon Juice – to taste
- ½ tsp EACH Ground Ginger & Dried Thyme (can use 1 teaspoon fresh thyme leaves)
- Kosher Salt and Ground Black Pepper
Optional for Serving: Sandwich bread, Rolls or Croissants; Bibb Lettuce, Thinly Sliced Apples
Instructions
- Poach the chicken (optional): Arrange the chicken in a single layer in a large saucepan. Add any of the optional aromatics on top. Season generously with salt and pepper. Add enough cold water to cover the chicken by about an inch. Bring the water to a boil over medium-high heat. Reduce heat to low, cover and cook for 9-12 minutes, or until the chicken is cooked and and instant-read thermometer registers 165 degrees Fahrenheit. Remove chicken with a pair on tongs and transfer to a clean work surface to cool. Once cool, cut the chicken into ½’’ cubes.
- While the chicken is cooking, make the mayonnaise dressing: In a medium-sized bowl, add the mayonnaise, yogurt, honey, lemon juice, ground ginger, thyme, 1 teaspoon of salt and a scant ½ teaspoon ground pepper. Whisk to thoroughly combine. Taste and adjust for seasoning with salt, pepper, lemon or honey.
- Prepare the chicken salad: In a large bowl, add the cooled, cubed chicken, nuts, cranberries, celery and scallions. Toss to combine. Add enough dressing to coat. Gently stir to combine. Taste and add more mayonnaise dressing, salt and pepper if desired.
- Serve or store: The cranberry chicken salad can be enjoyed immediately or stored in the refrigerator, in an air-tight container, for 2-3 days.
Notes
- You can use any type of cooked chicken to make this chicken salad. Poaching your own chicken will produce an incredibly flavorful, moist chicken salad. However, you can substitute 4 cups of cooked chicken instead. If using rotisserie chicken, make sure you remove and discard the skin, then chop the chicken meat into bite sized pieces. While you can use canned chicken, I would either use leftover cooked chicken or rotisserie chicken to ensure the best texture and flavor.
- Make sure you use toasted nuts! Toasting nuts really enhances their flavor and makes the chicken salad shine! To toast nuts - add nuts to a small, dry skillet (do not add butter or oil). Place skillet over medium heat and toast, stirring frequently, until nuts are golden and fragrant. Make sure you stir frequently and watch carefully as the nuts can go from toasted to burned very quickly!
- Full fat mayonnaise will yield the best tasting chicken salad. Lower fat mayonnaise is thinner and will result in a more watery chicken salad. If you are looking for a healthier option, try using Avocado Oil mayonnaise.
Nutrition
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I love this salad! It’s very seasonal. Just the thing to enjoy at this time of year. Whats not to love about chicken with cranberry and all those toasted nuts. Yum!
Loving all of the flavors and textures in this, Cheyanne! Fantastic not-sad lunch for the fall! I also have my eye on it as a great way to enjoy leftover turkey!
I love chicken salad and especially love them with cranberries! It is such a winning flavour combination and especially with a bit of apple, too. A perfect chicken salad 🙂
Chicken salad has always been one of my favorites Chey. I’m loving all the ingredients on your list, especially the cranberries. And I love the ginger, honey and thyme in that mayo dressing. This salad sounds so different from my usual. I definitely need to give it a try! Perhaps after Turkey Day, I’ll substitute some turkey for the chicken too! Pinned. Have an awesome week!
This sounds AWESOME! I’m all about cranberries and I just don’t use them enough in savory preparations–that needs to change ASAP. Have a great week, Chey!
I could have this kind of salad every single day and wouldn’t get tired of it at all! That sandwich looks incredible too.
When people say they don’t like salads because they’re bland and boring, I immediately think that that just the people who don’t know how to make a simple salad the star!
Chicken, cranberries, nuts…this is absolutely exciting!