Making cranberry chicken salad is one of my favorite ways to turn simple ingredients into something bright, satisfying, and perfect for any meal. Bursting with the sweet-tartness of dried cranberries and the crunch of celery and nuts, it’s a chicken salad you cannot miss.
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Cranberry Chicken Salad Recipe
Cranberry chicken salad is a popular side for holidays. It combines cooked chicken with cranberries, crisp celery, nuts (pecans, almonds, or even pine nuts), and a creamy dressing.
You can make this chicken salad in your own way. You can add a splash of lemon juice or honey to brighten the flavors, or toss in scallions for a subtle bite. No matter how you personalize it, this salad comes together quickly, making it a go-to for both busy weekdays and casual gatherings.
The dish can be enjoyed in all kinds of ways. For a light lunch, it’s commonly served over a bed of mixed greens or tucked into crisp lettuce leaves for a fresh, low-carb option. You can scoop the salad into croissants, stuff it into pita bread, roll it into wraps, or layer it on soft sandwich bread.
For gatherings, the salad goes well with crackers, baguette slices, or even mini bagels. It complements a classic bowl of tomato soup, and works nicely alongside roasted sweet potato wedges or a crisp apple slaw.
Brunch tables often feature cranberry chicken salad alongside dishes like spinach quiche or savory muffins. It balances out a fruit platter, or can be tucked next to deviled eggs for a colorful, satisfying spread.
Here’s how to make the cranberry chicken salad:
Cranberry Chicken Salad
Nutrition
Ingredients
- 2 cups cooked chicken breast diced or shredded (about 2 medium breasts)
- ½ cup dried cranberries
- ½ cup celery finely chopped
- ¼ cup red onion finely diced (optional)
- ⅓ cup sliced almonds or walnuts toasted, optional
- ½ cup mayonnaise or plain Greek yogurt for lighter option
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice fresh
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chicken, cranberries, celery, onion, and nuts.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice.
- Pour the dressing over the chicken mixture. Stir until evenly coated.
- Season with salt and pepper to taste.
- Serve chilled on bread, wraps, crackers, or over fresh greens.
Notes
- Use rotisserie chicken, leftover roasted chicken, or poached chicken for convenience.
- For extra crunch, add diced apples or cucumbers.
- To make it lighter, swap half (or all) of the mayo with plain Greek yogurt.
- Chill at least 30 minutes before serving for best flavor.
SIMILAR RECIPES:
Variations
If you prefer different flavors, try these cranberry chicken salad versions below:
- Curried Cranberry Chicken Salad adds just a hint of curry powder for a warmly spiced note that brings extra depth to the sweetness of the cranberries.
- Greek Yogurt Version replaces some or all of the mayonnaise with thick Greek yogurt to make the salad lighter and tangier.
- Almond & Honey Version uses slivered almonds and a drizzle of honey in the dressing for added crunch and a touch of natural sweetness.
- Herbed Infusion folds in fresh parsley, dill, or tarragon for a garden-fresh flavor that brightens every bite.
- Apple Addition mixes in diced crisp apple for juicy sweetness and even more crunch.
- Spicy Version brings in diced jalapeños or a dash of cayenne pepper to add a gentle heat that balances the creamy dressing.
- Vegan Cranberry Chickpea Salad swaps the chicken for mashed chickpeas and uses vegan mayo, creating a plant-based take on the classic.
- Nut-Free Option omits the nuts altogether or replaces them with sunflower seeds, keeping the salad safe for those with allergies while maintaining plenty of crunch.