Cranberry Chicken Salad with Apples

Why You’ll Love This Recipe

I love this salad because it combines different textures and flavors in every bite—sweet, savory, crunchy, and creamy. The Greek yogurt dressing keeps it lighter than a mayo-based version, but it’s still rich and flavorful. It’s versatile too—I serve it on lettuce wraps, over greens, or in a sandwich. Best of all, it only takes about 15 minutes to put together, making it ideal for meal prep or a quick lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked chicken, cubed

• 1 apple, diced

• ½ cup dried cranberries

• ½ cup celery, chopped

• ¼ cup walnuts, chopped

• ½ cup Greek yogurt (or light mayonnaise)

• 1 teaspoon Dijon mustard

• 1 tablespoon honey

• 1 tablespoon lemon juice

• Salt and pepper, to taste

Directions

1. I start by cooking the chicken until fully done, letting it cool, and then dicing it into bite-sized cubes.

2. I dice the apple and toss the pieces in lemon juice to prevent browning.

3. In a large bowl, I combine the chicken, apple, cranberries, celery, and walnuts.

4. In a smaller bowl, I whisk together the Greek yogurt, Dijon mustard, honey, and lemon juice until smooth.

5. I pour the dressing over the chicken mixture and toss everything gently until evenly coated.

6. I chill the salad in the refrigerator before serving for the best flavor and texture.

Servings and Timing

This recipe makes 4 servings.

• Prep Time: 15 minutes

• Cook Time: (if chicken is pre-cooked, 0 minutes)

• Total Time: 15 minutes

Variations

• Add grapes: I sometimes replace or mix in halved grapes for extra sweetness.

• Nut swap: Pecans or almonds work just as well as walnuts.

• Extra creaminess: I use half mayo and half yogurt when I want it a little richer.

• Herbal notes: A sprinkle of fresh parsley or dill brightens up the flavor.

• Spicy twist: A pinch of cayenne or diced jalapeños gives it a kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold salad, there’s no reheating—just give it a quick stir before serving again.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. It adds extra flavor and makes prep even faster.

Can I use fresh cranberries instead of dried?

Dried cranberries work best here, but I’ve used finely chopped fresh cranberries when in season—they add a more tart bite.

What’s the best apple to use?

I prefer crisp, slightly sweet apples like Honeycrisp or Gala. Tart apples like Granny Smith also work well for a tangier flavor.

Can I make this ahead of time?

Yes, I like making it in the morning and chilling it until lunchtime. It tastes even better after a few hours in the fridge.

How should I serve this salad?

I enjoy it in sandwiches, stuffed into pita pockets, scooped onto crackers, or over a bed of leafy greens.

Conclusion

This Cranberry Chicken Salad with Apples is the perfect balance of creamy, crunchy, sweet, and savory. It’s light yet filling, quick to make, and endlessly versatile—great for sandwiches, wraps, or even served on its own. Whether I’m prepping lunches for the week or making a fresh meal to share, this salad always delivers flavor and freshness.

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