Cranberry Walnut Chicken Salad

This easy Cranberry Walnut Chicken Salad comes together in just a few minutes and it's packed with protein, perfect for a meal prep friendly lunch. The dressing is Greek yogurt-based, and walnuts and dried cranberries add plenty of flavor and texture.

I have two main criteria when choosing a lunch recipe: 1. Is it easy to make? and 2. Is it easy to eat? Eating a real lunch is not my strong suit (I often just end up snacking), so it's super important that I keep things easy and nutritious.

This chicken salad hits the spot for me! It doesn't take long to prep, and I can eat it by the spoonful or with something else in just a few minutes on a busy day.

I love dried cranberries in a chicken or tuna salad. They add great textural contrast and a pop of sweetness that just works! Walnuts add some satisfying crunch, along with celery and red onion.

Try it on a sandwich (with regular bread, or even better...a croissant), with crackers, veggies, or just by the spoonful!

If you're on a meal prep kick, try our Hot Honey Chicken Plates with roasted sweet potato and slaw next.

What You'll Need to Make This Recipe

How to Make This Recipe

In a large mixing bowl, whisk together the yogurt, mayonnaise, dijon mustard, vinegar, honey, salt, pepper, and garlic powder. 

Heat a small skillet over medium heat. Add the chopped walnuts and stir frequently for 4-5 minutes until they are toasted and fragrant. Keep a close eye on the pan because they burn quickly. Transfer to a plate to cool. 

Add the walnuts, chicken, celery, onion, dried cranberries and parsley to the bowl with the dressing, then stir well until evenly incorporated.

Storage

Keep the chicken salad stored in an airtight container in the refrigerator for up to 3-4 days. Make sure not to leave it out at room temperature for more than 2 hours.

Freezing is not recommended for chicken salad, as the texture will change once frozen and defrosted.

Lexi & Beth's Best Tips

• Take the "bite" out of the onion: Add the chopped onion to a small, fine mesh strainer. Rinse for 45 seconds under very hot water, then rinse for 45 seconds with cold water.
• For extra flavor, add in 1 tablespoon of finely chopped fresh dill or tarragon.
• Chop the chicken very finely: The best chicken salads (in our opinion) are very finely chopped so you get plenty of everything in every bite. It should almost look like tuna salad once it's all mixed up.
• Toast the walnuts for extra flavor: This is optional, but adds extra flavor.
• Try a different nut or make it nut free: This chicken salad is also great with pecans, or you can leave out the nuts entirely if you have an allergy.

More Salad Recipes

Recipe

Lexi

Cranberry Walnut Chicken Salad

5 from 1 vote

This easy Cranberry Walnut Chicken Salad comes together in just a few minutes and it's packed with protein, perfect for a meal prep friendly lunch. The dressing is Greek yogurt-based, and walnuts and dried cranberries add plenty of flavor and texture.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: American

Ingredients Method Notes

Ingredients

  

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Yogurt dressing:

• ⅔ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon dijon mustard
• 1 ½ teaspoon apple cider vinegar or lemon juice
• 1 ½ teaspoon honey or agave
• ¾ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

Salad:

• ½ cup chopped unsalted walnuts
• 3 cups finely chopped rotisserie chicken
• 1 cup finely diced celery
• ¼ cup finely diced red onion
• ½ cup chopped sweetened dried cranberries
• ¼ cup finely chopped flat leaf parsley

Method

 

1. In a large mixing bowl, whisk together the yogurt, mayonnaise, dijon mustard, vinegar, honey, salt, pepper, and garlic powder. 
2. Heat a small skillet over medium heat. Add the chopped walnuts and stir frequently for 4-5 minutes until they are toasted and fragrant. Keep a close eye on the pan because they burn quickly. Transfer to a plate to cool. 
3. Add the walnuts, chicken, celery, onion, dried cranberries and parsley to the bowl with the dressing, then stir well until evenly incorporated. Enjoy right away, or keep stored in an airtight container in the refrigerator for up to 3-4 days. 

Notes

Take the "bite" out of the onion: Add the chopped onion to a small, fine mesh strainer. Rinse for 45 seconds under very hot water, then rinse for 45 seconds with cold water. 

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