I absolutely love this Cranberry Walnut Chicken Salad Recipe because it strikes the perfect balance between creamy, tangy, and crunchy. It’s one of those recipes that feels fancy enough for company but is so simple you’ll want to make it on a random weeknight. When I first tried it using leftover rotisserie chicken, I was amazed at how the flavors just sang together — the tart cranberries and toasted walnuts add this delightful contrast to the tender, savory chicken. You’ll find that this salad comes together incredibly fast, making it a fantastic go-to for lunch, light dinners, or even potluck gatherings.
What makes this Cranberry Walnut Chicken Salad Recipe really stand out for me is how versatile it is. You can easily customize it based on what you have on hand, swapping out sour cream for Greek yogurt or adding chopped apple instead of celery for extra sweetness. My family goes crazy for the texture the walnuts bring — especially when you take the time to toast them just right, which brings out their natural richness. Trust me, once you make this, it’ll quickly become a staple you come back to again and again.
Why You’ll Love This Recipe
- Quick & Easy to Make: Ready in just 15 minutes using simple ingredients you probably already have.
- Flavorful & Balanced: Combines tangy cranberries, crunchy walnuts, and creamy dressing for a delightful mix.
- Highly Versatile: Perfect for sandwiches, salads, or as a dip — plus customizable to fit your taste.
- Great for Meal Prep: Keeps well in the fridge, making lunches and snacks simple all week long.
Ingredients You’ll Need
The ingredients in this Cranberry Walnut Chicken Salad Recipe come together to create a harmony of flavors and textures. Choosing quality chicken and fresh herbs will really elevate the result, and toasting the walnuts yourself is a small step that makes a big difference.
- Mayonnaise: I like using a good-quality mayo for creaminess without overpowering other flavors.
- Sour Cream or Plain Greek Yogurt: Adds tang — I prefer light sour cream or low-fat yogurt to keep it lighter.
- Fresh Lemon Juice: Brightens the whole salad and balances the creaminess.
- Flat Leaf Parsley: Adds a fresh, herbaceous note; minced finely for even distribution.
- Dried Dill: A subtle seasoning that complements the chicken beautifully.
- Cooked Chicken (preferably white meat): I usually use shredded rotisserie chicken for quick and flavorful protein.
- Celery or Apple: Finely chopped for crunch and freshness; apple adds a hint of sweetness.
- Dried Cranberries: Tart and chewy, they bring a nice contrast to the creamy base.
- Toasted Walnuts: To the nuts yourself in a dry skillet for best flavor and crunch.
- Salt and Pepper: To taste — seasoning is key to making all the flavors shine.
Variations
I like to mix things up with this Cranberry Walnut Chicken Salad Recipe depending on the season and what’s in my fridge. Don’t hesitate to make it your own — the base is forgiving and open to customization.
- Greek Yogurt Swap: For a lighter option, I often substitute sour cream with plain Greek yogurt—it keeps the salad creamy without extra fat.
- Add Fresh Apple: Occasionally, I swap celery for finely chopped apple when I want a touch of natural sweetness and extra crunch.
- Herb Boost: Sometimes I throw in a handful of fresh dill or chives instead of dried dill to brighten the flavor.
- Nut Alternatives: If walnuts aren’t on hand, pecans or almonds toasted lightly make a great substitute.
How to Make Cranberry Walnut Chicken Salad Recipe
Step 1: Whisk Together the Creamy Dressing
Start by combining the mayonnaise, sour cream (or Greek yogurt), fresh lemon juice, minced parsley, and dried dill in a large mixing bowl. Whisk these ingredients until fully blended and smooth — this base is where the flavor magic begins, so make sure it’s well combined and creamy without lumps. I like to taste the dressing here, adjusting the lemon juice or dill slightly if I want it brighter before adding the chicken.
Step 2: Prepare the Chicken and Add Crunchy Ingredients
Using cooked chicken—preferably white meat from a rotisserie chicken that’s been shredded or chopped finely—add it to the bowl with the dressing. Next, stir in the finely chopped celery or apple for crunch, the dried cranberries for a pop of tartness, and the toasted walnuts for texture and depth. Make sure your walnuts are cooled before adding to keep that perfect crunch without sogginess.
Step 3: Season and Chill Before Serving
Finally, season with salt and freshly ground black pepper according to your taste. I always add salt gradually and taste as I go—this helps all the ingredients pop without overwhelming the delicate flavors. Cover the salad and refrigerate it for at least 30 minutes if possible; this resting period lets all those flavors meld together. When you serve it chilled, you’ll notice how much more refreshing and cohesive the salad tastes.
Pro Tips for Making Cranberry Walnut Chicken Salad Recipe
- Toast Your Walnuts: I discovered this trick when I started toasting nuts in a dry pan rather than adding them raw—it really wakes up their flavor and adds a fresh crunch.
- Use Rotisserie Chicken: This shortcut saves tons of time and adds extra flavor compared to plain boiled chicken.
- Chop Finely for Even Flavor: Cutting ingredients into small, consistent pieces helps every bite have a balance of textures and tastes.
- Don’t Skip the Chill Time: I used to serve it right away, but letting it rest in the fridge really ties all the flavors together beautifully.
How to Serve Cranberry Walnut Chicken Salad Recipe
Garnishes
I love sprinkling a little extra chopped parsley on top just before serving for a fresh pop of color. Sometimes I add a few extra walnut pieces and dried cranberries as garnishes, which not only look inviting but also give a hint of what’s inside. A squeeze of lemon over the top can also brighten things up if you want that fresh zing right before digging in.
Side Dishes
For sides, I usually go with a crisp green salad or some crunchy vegetable sticks like carrots and cucumber. This chicken salad is also fantastic paired with warm pita bread or served alongside roasted sweet potatoes for a comforting meal. When I’m feeling extra fancy, a bowl of creamy tomato soup complements the tangy-sweet flavors of the salad perfectly.
Creative Ways to Present
For special occasions, I’ve served this Cranberry Walnut Chicken Salad Recipe in hollowed-out avocados or as an elegant filling in endive leaves for a classy appetizer. Another fun idea is to use it as a topping on crostini for party trays. If you want to make it kid-friendly, serve the salad in a sandwich with whole grain bread and add some crunchy lettuce for texture.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps beautifully for about 3-4 days. It’s best to give it a gentle stir before serving again because the dressing can thicken or the walnuts may settle. Keeping it cold really preserves that fresh, vibrant flavor I love.
Freezing
I generally don’t recommend freezing this chicken salad because the mayo and sour cream or yogurt can separate and get watery upon thawing. If you want make-ahead convenience, I advise prepping the chicken and mix-ins separately and dressing it fresh when ready to eat instead.
Reheating
This salad is best served cold or at room temperature, so I don’t reheat it. If you’ve stored it chilled, just take it out about 15 minutes before serving to remove any chill. If you want a warm meal, you could serve the salad alongside warm toast or a baked potato instead.
FAQs
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Can I use leftover chicken breast for this salad?
Absolutely! Leftover cooked chicken breast works perfectly for this Cranberry Walnut Chicken Salad Recipe. Just chop or shred it finely so the texture blends well with the other ingredients.
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What’s the best way to toast walnuts for the salad?
Place walnuts in a dry skillet over medium heat and stir frequently for about 5 minutes until they become fragrant and slightly golden. Be careful not to burn them — they can go from toasted to burnt very quickly. Let them cool before mixing into your salad.
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Can I substitute dried cranberries with fresh fruit?
You can try substituting with fresh or frozen chopped apples or grapes for a sweeter, juicier texture, but keep in mind the dried cranberries add tartness that balances the salad’s creaminess. If using fresh fruit, chop it finely and add just before serving to maintain freshness.
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Is this salad suitable for meal prep?
Yes! This Cranberry Walnut Chicken Salad Recipe holds up well in the fridge for several days, making it an excellent option for lunches throughout the week. Just store it in an airtight container and stir before serving.
Final Thoughts
This Cranberry Walnut Chicken Salad Recipe has become a real favorite in my kitchen because it’s so easy, flexible, and packed with flavor and texture. I remember bringing it to a friend’s brunch and getting a ton of compliments — always a sign of a keeper! Whether you’re whipping it up for a quick lunch, packing it for work, or serving it at your next gathering, I know you’ll enjoy how effortlessly delicious it is. Give it a try and make it your own — I promise it’ll become a go-to recipe you reach for again and again.
Print
Cranberry Walnut Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 – 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Cranberry Walnut Chicken Salad is a delicious and refreshing twist on traditional chicken salad, combining tender rotisserie chicken with crunchy toasted walnuts, sweet dried cranberries, and a creamy dressing made from mayonnaise and sour cream or Greek yogurt. Perfect for a light lunch or sandwich filling, it offers a delightful balance of flavors and textures with minimal prep time.
Ingredients
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt (light sour cream or lowfat yogurt preferred)
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced flat leaf parsley
- ¼ teaspoon dried dill
Salad
- 3 cups chopped or shredded cooked chicken (white meat from a rotisserie chicken recommended)
- ½ cup finely chopped celery or finely chopped apple
- ⅓ cup dried cranberries
- ⅓ cup chopped toasted walnuts
- Salt and pepper to taste
Instructions
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream or yogurt, fresh lemon juice, minced parsley, and dried dill until smooth and well combined.
- Add the chicken and mix-ins: Stir in the chopped or shredded cooked chicken, finely chopped celery or apple, dried cranberries, and toasted walnuts into the dressing mixture until everything is evenly coated.
- Season to taste: Add salt and freshly ground black pepper according to your preference. Mix well to combine.
- Chill and serve: Refrigerate the chicken salad for at least 15 minutes before serving to allow flavors to meld. Serve chilled on bread as a sandwich filling or over lettuce as a light salad.
Notes
- To toast walnuts: Place walnuts in a dry skillet over medium heat. Cook, stirring frequently for about 5 minutes until fragrant and lightly toasted. Be careful not to burn them. Let cool before adding to the chicken salad.
- You can substitute celery with finely chopped apple for a sweeter, crisper texture.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 65 mg
