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Cranberry Chicken Salad

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This cranberry chicken salad combines tender chicken, sweet dried cranberries, crunchy celery, and nuts in a creamy, tangy dressing. It’s perfect for lunches, light dinners, or gatherings and can be served in sandwiches, wraps, or over greens.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes (includes chilling)
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Ingredients

  • 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

Instructions

  1. Dice the cooked chicken into bite-sized pieces and place in a large mixing bowl.
  2. Add dried cranberries, chopped celery, and green onions to the bowl.
  3. If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant. Let cool, then add to the bowl.
  4. In a separate small bowl, whisk together Greek yogurt or mayonnaise, Dijon mustard, salt, black pepper, and optional lemon juice.
  5. Pour the dressing over the chicken mixture and stir gently until evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to blend.
  7. Serve chilled on a bed of lettuce, in sandwiches or wraps, or with crackers.

Notes

  • Use Greek yogurt for a lighter, higher-protein version.
  • Add diced apples or grapes for extra sweetness and crunch.
  • Swap in almonds or cashews for a different nutty flavor.
  • Season with garlic powder or paprika for added depth.
  • Best enjoyed cold and not recommended for freezing.

Nutrition

Find it online: https://savorymomskitchen.com/cranberry-chicken-salad/