Cranberry Walnut Chicken Salad Recipe

I absolutely love sharing this Cranberry Walnut Chicken Salad Recipe because it’s one of those dishes that feels like a hug in a bowl. Whether you’re packing a lunch, hosting a casual get-together, or just craving something fresh and satisfying, this salad checks all the boxes. The sweetness of the cranberries paired with crunchy toasted walnuts and tender chicken gives you that perfect bite every time.

When I first tried this recipe, I was blown away by how simple ingredients come together to create something so versatile and delicious. You’ll find that making it ahead of time only improves the flavors, making it a fantastic go-to for busy days or last-minute guests. Plus, it’s a crowd-pleaser with an easy prep time – what’s not to love?

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Ingredients You’ll Need

The ingredients in this Cranberry Walnut Chicken Salad Recipe are simple, fresh, and come together to create a surprisingly luxurious flavor. Using good-quality mayonnaise and fresh herbs really makes the dressing pop, while the rotisserie chicken adds a ton of ease and flavor.

• Mayonnaise: This is the creamy base; I prefer using a quality mayo for richness and smooth texture.
• Sour cream or plain Greek yogurt: Adds tang and lightens up the dressing. I lean toward light sour cream but Greek yogurt works well too.
• Fresh lemon juice: A splash brightens everything up and keeps the salad from tasting heavy.
• Flat leaf parsley: Fresh parsley adds a lovely herbal note that cuts through the creaminess.
• Dried dill: A little dill adds an unexpectedly nice depth without overpowering flavors.
• Cooked chicken: Rotisserie white meat is my go-to because it’s juicy, flavorful, and saves you time chopping or shredding.
• Celery or apple: I use finely chopped celery for crunch but apple is a sweet twist for extra texture and freshness.
• Dried cranberries: These provide a tart sweetness that pairs perfectly with the walnuts.
• Toasted walnuts: Toasting these nuts unlocks a rich, warm flavor—don’t skip this step!
• Salt and pepper: Essential for seasoning to taste and rounding out the dish.

Variations

What I love most about this Cranberry Walnut Chicken Salad Recipe is how customizable it is. You can easily tweak the recipe to fit your tastes or dietary preferences—making it truly your own.

• Use Greek Yogurt Instead of Sour Cream: When I want a lighter version, swapping in yogurt adds protein and a nice tang without losing creaminess.
• Add Grapes for Extra Sweetness: I sometimes mix in halved red grapes for juicy bursts that complement the cranberries well.
• Try Pecans or Almonds: For a different crunch and flavor, pecans or chopped almonds work beautifully toasted.
• Make It Vegan: You can substitute cooked chickpeas for chicken and use vegan mayo to keep this plant-based and just as tasty.

How to Make Cranberry Walnut Chicken Salad Recipe

Step 1: Whisk the Dressing

Start by whisking together the mayonnaise, sour cream (or yogurt), fresh lemon juice, minced flat leaf parsley, and dried dill in a large bowl. This step is key because it ensures that all the flavors blend smoothly, giving you a creamy base that isn’t too tangy or overpowering. I usually whisk just until combined—you don’t want to overwork it.

Step 2: Prepare the Chicken and Mix-ins

Next, add the chopped or shredded cooked chicken—rotisserie white meat is my favorite here because it’s juicy and flavorful without being too fatty. Then toss in finely chopped celery or apple, dried cranberries, and toasted walnuts. I always toast the walnuts right before mixing to keep that fresh, nutty aroma alive.

Step 3: Season and Chill

Give everything a gentle but thorough stir to combine all ingredients evenly. Season with salt and pepper to taste—you’ll want to taste and adjust here to balance the flavors perfectly. Finally, let it chill in the fridge for at least 30 minutes if you can; this resting time really lets the flavors meld together beautifully.

How to Serve Cranberry Walnut Chicken Salad Recipe

Garnishes

I usually finish this chicken salad with a sprinkle of fresh parsley or extra chopped walnuts on top—just to give a pop of color and texture. Sometimes a few extra dried cranberries scattered on top adds a lovely visual contrast and a sweet surprise every bite.

Side Dishes

This salad pairs wonderfully with crisp green salads, sliced cucumbers, or even a cup of soup for a light yet fulfilling meal. I also love serving it alongside crusty bread or in a soft pita for a quick, satisfying lunch.

Creative Ways to Present

For a special occasion, I’ve served this salad in hollowed-out avocados or made mini salad cups using butter lettuce leaves. It’s such a fresh and colorful option that guests always appreciate how pretty and festive it looks on the table.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I store the cranberry walnut chicken salad in an airtight container in the fridge. It keeps beautifully for up to 3 days and the flavors actually deepen after a day or two. Just give it a quick stir before serving.

Freezing

I don’t recommend freezing this salad because the mayo and sour cream can separate and the celery (or apple) gets soggy. For best texture and flavor, it’s best enjoyed fresh or refrigerated for a few days instead.

Reheating

This salad is best served cold or at room temperature, so I don’t heat leftovers. If you want warm chicken with the salad, you could heat chicken separately and serve the salad chilled on the side or as a topping.

FAQs

Final Thoughts

This Cranberry Walnut Chicken Salad Recipe has become a staple in my kitchen because it’s easy, flavorful, and always a hit with family and friends. I love how the sweet cranberries and crunchy walnuts complement the creamy chicken mixture—it’s a simple recipe that feels special every time. You’ll enjoy how effortless it is to whip up, plus the flexibility to make it your own. Give it a try and soon it’ll be your go-to for lunches, picnics, or casual dinners too!

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