This Festive Cranberry Chicken Salad with Crunchy Almonds is a bright, tangy twist on classic chicken salad. Tender shredded chicken is tossed with sweet cranberries, crisp celery, and toasty almonds, then bound together with a creamy Greek yogurt dressing. It’s quick to make, protein-packed, and perfect for sandwiches, wraps, or a light, refreshing lunch over greens.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup sliced almonds
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped celery, finely chopped red onion, and sliced almonds.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
- Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Cover and chill the cranberry chicken salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a quick stir, garnish with fresh chopped parsley, and serve on a bed of greens, in a sandwich, or wrapped in a tortilla.
Variation
- Swap the dried cranberries for halved red grapes or chopped apples for a fresh, juicy twist.
- Use chopped pecans or walnuts instead of sliced almonds for a different nutty flavor and crunch.
- Make it lighter by using all Greek yogurt (no mayonnaise) and adding a squeeze of lemon juice for brightness.
Cooking Notes
- Use well-chilled, fully cooked chicken; warm or freshly cooked chicken can thin the dressing.
- Shred or chop the chicken into bite-sized pieces to help the dressing coat evenly and create a better texture.
- If the salad seems too thick after chilling, stir in an extra spoonful of Greek yogurt or a splash of milk to loosen it.
Serving Suggestions
- Spoon over a bed of mixed greens or spinach for a light, protein-packed salad bowl.
- Serve in croissants, whole grain bread, or lettuce wraps for an easy lunch or picnic meal.
- Pair with a cup of soup or a side of fresh fruit for a balanced, satisfying plate.
Tips
- Chop the celery and red onion finely so they add crunch without overpowering each bite.
- For meal prep, store the salad in an airtight container in the fridge for up to 3–4 days.
- If serving to guests, garnish with extra sliced almonds, cranberries, and parsley to make it look extra festive.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 24 g
- Sodium: 360 mg
Frequently Asked Questions
- Can I use canned chicken instead of cooked shredded chicken?
Yes, you can use well-drained canned chicken; just flake it with a fork before mixing. - How long does cranberry chicken salad last in the refrigerator?
Stored in an airtight container, it will keep for about 3–4 days. - Can I make this dairy-free?
Use a dairy-free yogurt and vegan mayonnaise, and adjust the seasoning to taste. - How can I make this salad lower in fat?
Use nonfat Greek yogurt, reduce or omit the mayonnaise, and use fewer almonds if desired.
Conclusion
This Festive Cranberry Chicken Salad with Crunchy Almonds is a fresh, vibrant spin on classic chicken salad. Creamy, tangy, and lightly sweet, it comes together in minutes and keeps well for easy make-ahead lunches. Serve it over greens, tucked into sandwiches, or wrapped up for a satisfying, protein-packed meal any time.
Print
Cranberry Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if served on gluten-free bread or greens)
Description
This Festive Cranberry Chicken Salad with Crunchy Almonds is a bright, tangy twist on classic chicken salad. Tender shredded chicken is tossed with sweet cranberries, crisp celery, and toasty almonds, then bound together with a creamy Greek yogurt dressing. It’s quick to make, protein-packed, and perfect for sandwiches, wraps, or a light, refreshing lunch over greens.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup dried cranberries
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup sliced almonds
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped celery, finely chopped red onion, and sliced almonds.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
- Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Cover and chill the cranberry chicken salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a quick stir, garnish with fresh chopped parsley, and serve on a bed of greens, in a sandwich, or wrapped in a tortilla.
Notes
- For extra crunch, toast the sliced almonds lightly in a dry skillet before adding them to the salad.
- Use rotisserie chicken or leftover roasted chicken to make this recipe even quicker.
- If you prefer a sweeter salad, add an extra teaspoon of honey or a few more dried cranberries.
- Letting the salad chill longer (up to a few hours) deepens the flavor and improves the texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 14 g (estimated)
- Sodium: 360 mg (estimated)
- Fat: 16 g (estimated)
- Saturated Fat: 3 g (estimated)
- Unsaturated Fat: 12 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 20 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 24 g (estimated)
- Cholesterol: 70 mg (estimated)
Keywords: cranberry chicken salad, healthy chicken salad, Greek yogurt chicken salad, make-ahead lunch, holiday salad