This cranberry walnut chicken salad is a satisfying mix of textures and flavors. It has tender chicken, sweet dried cranberries, crisp celery, and crunchy walnuts, all brought together with a simple, creamy dressing.
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It’s a fast and easy recipe that comes together in about 15 minutes, especially if you use leftover or rotisserie chicken. It is a great option for a quick lunch or a light dinner.
Why You'll Love This Recipe
- Uses pre-cooked chicken: This recipe is a great way to use up leftover roasted or rotisserie chicken, which saves you time
- Balanced flavors: The combination of sweet cranberries, savory chicken, and tangy dressing creates a well-rounded taste
- No-cook recipe: Once you have your cooked chicken, the entire dish is assembled without any need to turn on the stove or oven
Essential Ingredients
- Chicken: A store-bought rotisserie chicken is a convenient choice. You can also poach or bake two small chicken breasts.
- Greek Yogurt: Use plain, full-fat or low-fat Greek yogurt. It adds creaminess and a tangy flavor that balances the mayonnaise.
- Walnuts: Toasting the walnuts in a dry skillet for a few minutes before chopping can deepen their flavor.
- Red Onion: If you find the taste of raw red onion too strong, you can soak the diced onion in cold water for 10 minutes, then drain well before using.
- Dried Cranberries: Look for sweetened dried cranberries. You can also substitute with dried cherries or chopped dried apricots.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Creamy Dressing: In a medium bowl, combine the Greek yogurt, mayonnaise, fresh lemon juice, and honey. Whisk them together until the mixture is smooth, then season with salt and pepper.
Combine the Salad Ingredients: In a separate, larger bowl, place your cooked and shredded chicken. Add the chopped celery, diced red onion, dried cranberries, and chopped walnuts to the bowl.
Mix and Serve: Pour the dressing over the chicken and other ingredients. Use a spatula to gently fold everything together until it’s all lightly coated. You can serve it right away or let it chill first.
You Must Know
- If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C)
- Rotisserie chicken or any leftover cooked chicken works well
- The salad can be made a day in advance
- The flavors will deepen as it sits in the refrigerator
- For a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes before using
- Drain it well before adding to the salad
Serving Ideas
This chicken salad is versatile. Serve it on croissants, in a lettuce wrap, or simply with a side of crackers.
Storing & Reheating
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the dressing may separate and the celery will lose its crispness.
FAQ
Can I use something other than mayonnaise?
Yes, you can replace the mayonnaise with more Greek yogurt for a lighter dressing. You could also use a ripe, mashed avocado for a different kind of creaminess.
What’s the best way to cook chicken for chicken salad?
Poaching is a great method. Simply simmer chicken breasts in water or broth until cooked through, about 15-20 minutes. Let it cool completely before shredding. Remember to cook poultry to a safe internal temperature of 165°F (74°C).
Can I add other ingredients?
Certainly. Chopped apples, grapes, or pecans are all common and tasty additions. You could also add fresh herbs like dill or parsley.
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📖 Recipe Card
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Cranberry Walnut Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A creamy chicken salad with sweet cranberries, crunchy walnuts, and crisp celery, ready in just a few minutes.
Ingredients
- 1/2 cup (120g) plain Greek yogurt
- 2 tablespoons (30g) mayonnaise
- 1 tablespoon (15ml) fresh lemon juice
- 2 teaspoons (10ml) honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (12 oz / 340g) cooked and shredded chicken
- 1/2 cup (50g) finely chopped celery
- 1/3 cup (50g) finely diced red onion
- 1/3 cup (40g) dried cranberries
- 1/4 cup (30g) chopped walnuts
Instructions
- In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper until smooth. Set this dressing aside.
- In a large bowl, combine the shredded cooked chicken, chopped celery, diced red onion, dried cranberries, and chopped walnuts.
- Pour the prepared dressing over the chicken mixture.
- Gently stir with a spatula until all the ingredients are evenly coated.
- Taste the salad and add more salt or pepper if needed.
- Serve immediately, or chill for 30 minutes to allow the flavors to meld.
Notes
- If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C). Rotisserie chicken or any leftover cooked chicken works well.
- The salad can be made a day in advance. The flavors will deepen as it sits in the refrigerator.
- For a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes before using. Drain it well before adding to the salad.
- Prep Time: 15 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
