This Cranberry Walnut Chicken Salad is fresh, crunchy, and just a little bit sweet perfect for quick lunches, light dinners, or meal prep. Tender shredded chicken is tossed with tart cranberries, toasted walnuts, crisp celery, and a creamy Greek yogurt dressing that feels indulgent but stays on the lighter side.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped (lightly toasted, if desired)
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Greek yogurt (plain)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
- Mixed greens, for serving (optional)
Instructions
- In a large mixing bowl, add the shredded chicken, dried cranberries, chopped walnuts, diced celery, and finely chopped red onion.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, salt, and black pepper until smooth and creamy.
- Pour the dressing over the chicken mixture.
- Gently stir until all of the ingredients are evenly coated in the dressing.
- Taste and adjust seasoning with additional salt, pepper, or a touch more honey if you like it sweeter.
- Serve immediately over a bed of mixed greens, spooned into lettuce cups, or piled into your favorite bread, croissant, or wrap. Chill for 30 minutes first if you prefer it extra cold and melded.
Variation
- Make it extra fruity: Add 1/2–1 cup of halved red grapes or diced apple for even more sweetness and crunch.
- Go nut-free: Swap the walnuts for roasted pumpkin seeds or sunflower seeds, or leave them out entirely if serving to someone with a nut allergy.
- Add more creaminess: Stir in 1–2 tablespoons of crumbled feta or goat cheese for a tangy, creamy twist.
Cooking Notes
- Use cooled, fully cooked chicken only warm chicken will thin the dressing and change the texture of the salad.
- For best flavor and crunch, dice the celery and onion finely so they distribute evenly without overpowering any bite.
- If the salad thickens too much after chilling, loosen it with a small splash of milk, a spoonful of yogurt, or a bit more mayonnaise before serving.
Serving Suggestions
- Serve spooned over mixed greens, arugula, or baby spinach for a light, protein-packed salad bowl.
- Tuck the chicken salad into croissants, whole-grain bread, or wraps for easy lunches and picnics.
- Spoon into butter lettuce leaves or mini bell pepper halves for a fresh, lower-carb option or party appetizer.
Tips
- Shred the chicken rather than dicing it for a more classic deli-style chicken salad texture that holds the dressing well.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant this deepens their flavor and adds more crunch.
- Make it meal-prep friendly by portioning the salad into containers and keeping the greens separate until just before eating so they stay crisp.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Nutritional Information
- Calories: 320 kcal
- Protein: 24 g
- Sodium: 360 mg
Frequently Asked Questions
- Can I make this chicken salad ahead of time?
Yes. It actually tastes even better after a few hours in the fridge. Store in an airtight container for up to 3–4 days. - What kind of chicken works best?
Any cooked chicken works rotisserie, poached, baked, or grilled. Just avoid heavily seasoned or sauced chicken, which can compete with the dressing. - Can I use regular yogurt instead of Greek yogurt?
You can, but Greek yogurt is thicker and creamier. If using regular yogurt, start with a bit less and add gradually so the dressing doesn’t get too thin. - Is this recipe gluten-free?
The chicken salad itself is naturally gluten-free. Just make sure your Dijon and other ingredients are certified gluten-free, and serve it over greens or in lettuce cups instead of bread if needed.
Conclusion
This Cranberry Walnut Chicken Salad brings together juicy chicken, sweet-tart cranberries, and crunchy walnuts in a creamy Greek yogurt dressing that feels both fresh and satisfying. Ready in minutes with no cooking required, it’s ideal for make-ahead lunches, light dinners, or a crowd-pleasing sandwich filling you’ll keep coming back to.
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Cranberry Walnut Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: High-Protein, Lightened-Up, Can Be Gluten-Free (depending on how it’s served)
Description
This Cranberry Walnut Chicken Salad is fresh, crunchy, and just a little bit sweet perfect for quick lunches, light dinners, or meal prep. Tender shredded chicken is tossed with tart cranberries, toasted walnuts, crisp celery, and a creamy Greek yogurt dressing that feels indulgent but stays on the lighter side.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped (lightly toasted, if desired)
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Greek yogurt (plain)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
- Mixed greens, for serving (optional)
Instructions
- In a large mixing bowl, add the shredded chicken, dried cranberries, chopped walnuts, diced celery, and finely chopped red onion.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, salt, and black pepper until smooth and creamy.
- Pour the dressing over the chicken mixture.
- Gently stir until all of the ingredients are evenly coated in the dressing.
- Taste and adjust seasoning with additional salt, pepper, or a touch more honey if you like it sweeter.
- Serve immediately over a bed of mixed greens, spooned into lettuce cups, or piled into your favorite bread, croissant, or wrap. Chill for 30 minutes first if you prefer it extra cold and melded.
Notes
- This recipe is a great way to use leftover rotisserie chicken or any simply seasoned cooked chicken you have on hand.
- Chill the salad for at least 30 minutes before serving if you have time; the flavors develop and the dressing thickens slightly.
- If your dried cranberries are very sweet, you may want to reduce or omit the honey taste as you go.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course, Lunch
- Method: No-Cook, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 320 kcal (approx.)
- Sugar: 11 g (approx.)
- Sodium: 360 mg (approx.)
- Fat: 17 g (approx.)
- Saturated Fat: 3 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 18 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 24 g (approx.)
- Cholesterol: 70 mg (approx.)
Keywords: cranberry walnut chicken salad, Greek yogurt chicken salad, healthy chicken salad, easy no-cook lunch, meal prep chicken salad