Cranberry Chicken Salad is the perfect mix of chicken, sweet cranberries, walnuts and a creamy dressing. This cranberry chicken mixture is awesome over greens or as a croissant sandwich or wrap.
I am always looking for new ways to reinvent chicken. Two of my favorite sandwiches are my Crack Chicken Sliders and my Teriyaki Chicken Sandwich. They are far from boring and everyone asks for seconds.
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Why this Cranberry Chicken Salad Recipe is a Keeper
This simple recipe is super easy, delicious and totally customizable. It reminds me of my favorite sandwich from my local bistro but I get to make a big batch at home.
- Balanced Flavors: Creamy, tangy, and sweet all in one bite.
- Quick to Prepare: Ready in minutes with cooked chicken. Just because it is quick, does not mean it isn’t fantastic.
- Versatile: Serve as a dip, sandwich filling, or salad topper. It is also great in wraps or even on top of a baked potato.
- Festive Touch: Cranberries and walnuts make it holiday-worthy.
Can I Use Rotisserie Chicken Instead of Cooking my Own?
Absolutely. Using a Costco rotisserie chicken or a whole chicken from your deli is not only easier, but can bring even more flavor to the cranberry nut chicken salad.
Pro Tip – Almond Chicken Salad
Use sliced almonds for the salad. Refrigerate for at least 30 minutes before serving to let flavors meld.
Ingredient Notes to Make Chicken Salad
You only need a few simple ingredients to make this easy recipe, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cooked Chicken: Feel free to use up any leftover chicken breast or chopped chicken.
- Sauce: The sauce will be made out of honey mustard, sour cream and mayonnaise.
- Cranberries: Use dried cranberries to bring a little tart yet sweet flavor when you make this salad.
Recipe Variations and Substitutions
Feel free to use different ingredients to substitute or experiment with flavors in the best chicken salad recipe.
- Protein: Swap finely shredded chicken for turkey (perfect for using Thanksgiving leftovers). Tuna Salad is great for this salad too.
- Dressing: Use plain Greek yogurt or non-fat Greek yogurt instead of sour cream for a lighter mayonnaise sauce.
- Nuts: Crunchy pecans or almonds work in place of walnuts. Nuts are also a great way to bring variation to flavor and texture. Include slivered almonds to make celery and almond chicken salad.
- Fruit: Fresh grapes or tart apple slices can replace cranberries for a different sweetness in this cranberry almond chicken salad.
How to Make Delicious Cranberry Chicken Salad
This easy cranberry chicken salad recipe comes together in 1 incredibly easy step. This homemade chicken salad is so good, I make it whenever I have extra chicken.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix Ingredients: In a large bowl, add the chicken, mayonnaise, honey mustard and sour cream. Mix together and season with salt and pepper. Then, stir in the dried cranberries, walnut pieces, celery and diced green onions.
Prep Ahead Suggestions for the Best Chicken Salad
Preparing steps for this chicken and cranberry salad recipe ahead of time can be the best way to go to be able to make it and enjoy it whenever.
- Chicken: Cook the chicken and shred the chicken. You can even make the salad the night before.
- Salad: Make the salad up to 2 days in advance and store in the fridge.
- Veggie Prep: Finely chop celery, onions, and nuts ahead of time to save minutes on busy days.
- Dressing: Keep dressing separate if prepping far in advance to maintain freshness.
- Toast: Toasting the pecans or walnuts will up the flavor when you make this chicken salad.
Alternate Cooking Methods for Shredded Chicken
Take this cranberry nut chicken salad one step further and prepare the chicken another way. Make this cranberry chicken salad with chicken made your way.
- Grilled Chicken: Adds a smoky depth when you make this recipe.
- Canned Chicken: Works in a pinch, though fresh or rotisserie is best.
- Poach: For a lighter flavor, poach chicken in broth before shredding.
Store and Serve Chicken Salad Leftovers
- Store the Chicken Salad: Store your favorite chicken salad in an airtight container in the refrigerator for up to 3 days. Stir before serving to refresh the texture.
- Reheating: Include at least one full sentence explanation.
- Using Leftovers: There are so many ways to use the leftover salad.
- Sandwiches: Classic chicken salad sandwiches with lettuce and tomato.
- Wraps: Roll into tortillas with spinach for a quick lunch.
- Dip: Serve with crackers or pita chips.
- Stuffed veggies: Spoon into hollowed-out tomatoes or avocados
Questions About Crunchy Chicken Salad Recipe
You can freeze it, but know that the texture will change.
Yes, this recipe is gluten-free as long as all of your ingredients don’t contain gluten.
Tips for Making Chicken Cranberry Salad with Walnuts
This chicken salad is perfect the way it is but here are a few ways to change it up.
- Lighten it Up: Use light mayo for creaminess without heaviness.
- Toast: Toast walnuts lightly before adding for extra crunch and flavor.
- Adjust: Taste and adjust seasoning after mixing, cranberries add sweetness, so balance with salt.
- Add: Mix in some seeds, chunks of apple or sliced grapes.
- Serve With: Serve this recipe with Dill Pasta Salad with Feta Cheese, Easy No Knead Rolls or Strawberry Cottage Cheese Jello Salad.
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Cranberry Chicken Salad
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Ingredients
- 2 cups Chicken, Cooked, Shredded
- ½ cup Mayonnaise
- 2 teaspoons Honey mustard
- ¼ cup Sour cream
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ cup Dried cranberries
- 2 stalks Celery, diced
- ¼ cup Walnut pieces
Instructions
- Place the cooked, shredded chicken in a large bowl.
- Add the mayonnaise, honey mustard and sour cream to the bowl. Stir well to combine with the chicken.
- Season with salt and pepper, taste and adjust as desired.
- Add the dried cranberries, diced celery, walnut pieces and diced green onions. Stir to combine completely.
- Taste and adjust as desired.
- Serve as a dip with crackers, use as a topping for salad or enjoy as a sandwich filling.
Christina’s Notes
- For lighter version: replace half (or all) mayo with plain Greek yogurt for tang and fewer calories.
- Nut‑free: omit nuts entirely or swap with seeds (pumpkin, sunflower) for crunch.
- Add more crunch/sweetness: stir in chopped apples (gala or crisp apple works well).
- Meal‑prep friendly: store in an airtight container for up to 3–4 days; keep nuts separate if you want them extra crunchy.
- For best texture: don’t over‑mix — gently fold to keep cranberries and nuts from getting smashed.
- For extra flavor: a splash of apple cider vinegar or a pinch of salt can elevate the taste.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.