Cranberry Walnut Chicken Salad

Why You’ll Love This Recipe

I love this chicken salad because it’s quick enough for busy days but still feels special. The cranberries add just the right tart-sweet bite, while the walnuts bring a nutty crunch that pairs perfectly with the tender chicken. The dressing, made with mayo and sour cream (or Greek yogurt), is light, tangy, and herby without being heavy. It’s versatile too—I serve it on bread, over lettuce leaves, or even alongside apple slices for a light meal.

Ingredients

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

• ½ cup mayonnaise

• ¼ cup sour cream or plain Greek yogurt (I like light sour cream or low-fat yogurt)

• 1 teaspoon fresh lemon juice

• 1–2 teaspoons dried parsley

• ¼ teaspoon dried dill

• 3 cups chopped rotisserie chicken

• ½ cup thinly sliced celery

• ⅓ cup dried cranberries

• ⅓ cup roughly chopped walnuts

• Salt and pepper, to taste

Directions

1. I start by toasting the walnuts in a skillet over medium heat for 3–5 minutes, stirring often until they’re fragrant and lightly golden. I set them aside to cool completely.

2. In a large mixing bowl, I whisk together the mayonnaise, sour cream (or yogurt), lemon juice, parsley, and dill until smooth.

3. I fold in the chicken, celery, cranberries, and cooled walnuts until everything is evenly coated in the dressing.

4. I season with salt and pepper to taste, then either serve right away or chill it in the fridge until I’m ready.

Servings and Timing

This recipe makes 8 servings.

• Prep Time: 15 minutes

• Total Time: 15 minutes

Variations

• Nut-free: I skip the walnuts or replace them with sunflower seeds or pepitas.

• Add fruit: Diced apples or halved grapes add extra sweetness and crunch.

• Extra herbs: Fresh parsley, dill, or even a little tarragon give it a brighter, fresher flavor.

• Cheese lover’s version: A handful of crumbled feta or goat cheese adds tangy creaminess.

• Low-carb: I wrap the salad in large lettuce leaves instead of bread.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold dish, there’s no reheating needed—just give it a quick stir before serving to refresh the dressing.

FAQs

Can I make this ahead of time?

Yes, I often make it a day ahead. The flavors deepen as it chills, and it’s perfect for meal prep.

What’s the best chicken to use?

Rotisserie chicken works best for convenience, but I’ve also used poached or leftover grilled chicken.

Do I need to toast the walnuts?

Toasting really brings out their flavor and crunch, but if I’m in a rush, I’ll skip it and still enjoy the salad.

Can I use fresh cranberries?

Dried cranberries are ideal here. Fresh cranberries are too tart unless they’re lightly cooked or sweetened first.

What’s the best way to serve this salad?

I like it in a sandwich, stuffed into pita bread, or over mixed greens. For a light snack, I scoop it up with crackers or apple slices.

Conclusion

This Cranberry Walnut Chicken Salad is fresh, creamy, and packed with flavor in every bite. The combination of juicy chicken, crunchy walnuts, and sweet-tart cranberries makes it a versatile dish I can enjoy for lunch, dinner, or meal prep. Whether I’m serving it on bread, lettuce wraps, or with fruit on the side, it always feels like a little gourmet treat made right at home.