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Cranberry Chicken Salad Recipe - Bright, Crunchy, and Perfect for Lunch

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, chopped or shredded (rotisserie works great)
  • 1/2 cup dried cranberries (sweetened or unsweetened)
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced (or use green onions for milder flavor)
  • 1/2 cup chopped nuts (pecans, walnuts, or almonds), lightly toasted
  • 1/3 cup mayonnaise (use avocado oil mayo if preferred)
  • 1/3 cup plain Greek yogurt (or use all mayo for a richer dressing)
  • 2 teaspoons Dijon mustard
  • 1–2 teaspoons lemon juice, to taste
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper, to taste
  • Fresh herbs like parsley or dill, chopped (about 2 tablespoons, optional)

Method
 

  1. Toast the nuts. Place the chopped nuts in a dry skillet over medium heat. Stir for 3–5 minutes until fragrant and lightly browned. Let them cool so they stay crunchy in the salad.
  2. Mix the dressing. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, and garlic powder. Add a pinch of salt and pepper. Taste and adjust the lemon and seasoning.
  3. Prep the add-ins. Finely dice the celery and onion so they blend well into the salad. Chop herbs if you’re using them.
  4. Combine the salad. Add the chicken, cranberries, celery, onion, cooled nuts, and herbs to the bowl. Gently fold everything into the dressing until evenly coated.
  5. Season and rest. Taste again for salt, pepper, and lemon. If you can, chill the salad for 20–30 minutes. This helps the flavors come together and firms up the texture.
  6. Serve your way. Spoon onto toasted bread, croissants, or into lettuce cups. It’s also great in a wrap with greens and cucumber, or over a simple salad.