This cranberry chicken salad is a fresh, creamy, and satisfying dish that balances savory chicken with sweet dried cranberries and crunchy vegetables. It’s simple to prepare, versatile to serve, and perfect for quick lunches, light dinners, or gatherings.

Why You’ll Love This Recipe

This recipe comes together quickly using simple ingredients you may already have on hand. The combination of tender chicken, tangy cranberries, and a creamy yet light dressing creates a balanced flavor profile. It’s easy to customize, can be made ahead of time, and works well in sandwiches, wraps, or served on greens.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, diced
1/2 cup dried cranberries
1/4 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped toasted pecans or walnuts
1/2 cup plain Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
Optional: 1 teaspoon fresh lemon juice

Directions

Dice the cooked chicken into bite-sized pieces and place it in a large mixing bowl.

Add the dried cranberries, chopped celery, and green onions to the bowl with the chicken.

If using pecans or walnuts, toast them in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Let them cool slightly, then add them to the bowl.

In a separate small bowl, whisk together the Greek yogurt or mayonnaise, Dijon mustard, salt, black pepper, and optional lemon juice until smooth.

Pour the dressing over the chicken mixture and stir gently until all ingredients are evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.

Serve chilled on a bed of lettuce, inside bread or wraps, or with crackers.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes

Variations

For a lighter version, use Greek yogurt instead of mayonnaise or use a mix of both.
Add diced apples or grapes for extra sweetness and crunch.
Substitute almonds or cashews for the pecans or walnuts.
Season with a pinch of garlic powder or paprika for added depth of flavor.
Serve it wrapped in flatbread or spooned into lettuce cups for a low-carb option.

Storage/Reheating

Store cranberry chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the dressing may thicken slightly over time. This dish is best enjoyed cold and does not require reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works very well and adds extra flavor while saving time.

Is Greek yogurt healthier than mayonnaise?

Greek yogurt is generally lower in fat and higher in protein, making it a lighter alternative.

Can I make this salad ahead of time?

Yes, it can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of cranberries?

You can substitute raisins, chopped dates, or dried cherries.

How do I keep the salad from becoming watery?

Make sure the chicken is completely cooled and drained before mixing.

Can I freeze cranberry chicken salad?

Freezing is not recommended, as the texture of the dressing may separate when thawed.

What type of chicken works best?

Grilled, baked, or boiled chicken breast or thigh meat all work well.

Can I make this dairy-free?

Yes, use a dairy-free mayonnaise instead of Greek yogurt.

Is this recipe suitable for meal prep?

Absolutely, it keeps well for several days and is easy to portion.

What can I serve with cranberry chicken salad?

It pairs well with fresh bread, crackers, salad greens, or stuffed into wraps.

Conclusion

Cranberry chicken salad is a versatile and flavorful dish that’s easy to prepare and enjoyable in many ways. Whether you’re making it for a quick lunch or a gathering, this recipe offers a perfect balance of creamy, crunchy, and sweet flavors that everyone can enjoy.

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