This Cranberry Chicken Salad is incredibly flavorful, made with simple ingredients and tastes heavenly delicious! It can be made in advance and is perfect for picnics, potlucks, grab-and-go lunches and easy dinners. This creamy chicken salad is savory, sweet and guaranteed to get rave reviews from even the pickiest eaters!
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.