There are certain recipes that just feel like home, aren’t there? For my family, this Easy Cranberry Walnut Chicken Salad is unequivocally one of them. I still remember the first time I whipped it up – it was for a last-minute potluck, and I needed something quick, reliable, and crowd-pleasing. I grabbed some leftover roast chicken, a bag of cranberries I’d forgotten about from Thanksgiving, and the walnuts sitting patiently in the pantry. What emerged was, frankly, magic. The creamy dressing, the tender chicken, the surprising pop of tart cranberries, and the earthy crunch of walnuts – it was an instant hit. My kids, usually picky eaters, devoured it stuffed into pitas. My husband declared it the “best chicken salad ever,” a title previously held by a deli favorite. Since then, it’s become a staple. We have it for easy weeknight dinners, pack it for picnics, serve it at baby showers, and it always disappears fast. It’s that perfect blend of comforting and slightly sophisticated, incredibly simple to make, yet tastes like you fussed over it for hours. It’s versatile, forgiving, and consistently delicious – everything you could want in a go-to recipe. This isn’t just chicken salad; it’s a little bowl of happiness, ready in minutes.

Ingredients

Creating this delightful chicken salad requires a harmonious blend of textures and flavors. Here’s what you’ll need, with specific amounts for the perfect balance:

Cooked Chicken: 3 cups, shredded or diced (about 1.5 lbs boneless, skinless chicken breasts or thighs, cooked)
Mayonnaise: 3/4 cup (use good quality, full-fat for best flavor, or light mayo if preferred)
Celery: 1/2 cup, finely chopped (about 2 medium stalks)
Dried Cranberries: 1/2 cup, sweetened (like Craisins®)
Walnuts: 1/2 cup, chopped and lightly toasted (optional but recommended for enhanced flavor)
Red Onion: 1/4 cup, finely minced (optional, for a sharper bite – can substitute green onions/scallions)
Dijon Mustard: 1 tablespoon
Lemon Juice: 1 tablespoon, freshly squeezed (preferred) or bottled
Salt: 1/2 teaspoon, or to taste
Black Pepper: 1/4 teaspoon, freshly ground, or to taste
Fresh Parsley or Dill: 1 tablespoon, finely chopped (optional, for freshness and color)

Ingredient Deep Dive: Understanding Your Components

Achieving culinary success often lies in understanding the role each ingredient plays. Let’s break down the stars of our Cranberry Walnut Chicken Salad:

The Chicken – The Foundation: This is the heart of the salad. The quality and preparation of your chicken significantly impact the final result.
- Best Choices: Rotisserie chicken is a fantastic shortcut, offering moist, flavorful meat that’s easy to shred. Alternatively, poaching or baking boneless, skinless chicken breasts or thighs works beautifully. Ensure the chicken is cooked through but still tender and juicy. Avoid overcooking, which leads to dry, stringy salad.
- Preparation: You can dice the chicken into small, uniform cubes (about 1/2 inch) for a neater texture, or shred it for a more rustic, integrated feel. Shredding allows the dressing to coat more surface area. Let the chicken cool completely before mixing it with the dressing to prevent the mayonnaise from becoming oily or separating.
- Substitution: Canned chicken can be used in a pinch, but ensure it’s well-drained. The flavor and texture won’t be quite the same as freshly cooked chicken. Leftover turkey from Thanksgiving is also an excellent substitute.
The Mayonnaise – The Binder: Mayo provides the creamy richness that binds everything together.
- Quality Matters: Use a mayonnaise you genuinely enjoy the taste of, as it forms the base of the dressing. Full-fat mayonnaise generally offers the best flavor and texture.
- Lighten Up: Light mayonnaise or reduced-fat mayonnaise can be used to lower the calorie count, though the texture might be slightly less rich.
- Alternatives: For a different flavor profile or if you’re not a fan of mayonnaise, you could substitute part or all of it with plain Greek yogurt (adds tang and protein), sour cream (adds tang), or even a mashed avocado (adds healthy fats and creaminess, but will change the color and should be eaten quickly). Combining mayo and Greek yogurt (e.g., half and half) is a popular way to lighten it up while retaining creaminess.
The Celery – The Crunch: Celery provides essential crunch and a fresh, slightly vegetal flavor that cuts through the richness.
- Preparation: Finely chop the celery for small bursts of crunch throughout the salad. Ensure the pieces are relatively uniform. Include some of the tender inner leaves for extra flavor.
- Substitution: If you dislike celery, other crunchy vegetables like finely chopped jicama, water chestnuts, or even crisp apple (like Honeycrisp or Fuji) can provide a similar textural element, though they will alter the flavor profile.
The Dried Cranberries – The Sweet & Tart: These jewels add bursts of sweetness and tartness, creating a delightful contrast with the savory chicken and creamy dressing.
- Type: Standard sweetened dried cranberries (like Craisins®) work perfectly. Reduced-sugar versions are available if you’re watching your sugar intake.
- Preparation: Use them whole. If they seem particularly dry, you can briefly plump them by soaking them in hot water or orange juice for 5-10 minutes, then draining well before adding.
- Substitution: Raisins (golden or regular), chopped dried cherries, or chopped dried apricots can be substituted, each offering a slightly different type of sweetness.
The Walnuts – The Nutty Depth: Walnuts provide another layer of texture and a rich, earthy, slightly bitter flavor that complements the cranberries beautifully.
- Toasting is Key: Lightly toasting the walnuts (in a dry skillet over medium heat for 3-5 minutes, or in a 350°F/175°C oven for 5-7 minutes, watching carefully) significantly enhances their flavor and makes them crunchier. Let them cool completely before chopping and adding.
- Substitution: Pecans are the closest substitute and work exceptionally well. Toasted almonds (slivered or chopped) or even pistachios can also be delicious variations. If dealing with nut allergies, consider using toasted sunflower seeds or pumpkin seeds (pepitas) for crunch.
The Red Onion – The Pungent Kick (Optional): Finely minced red onion adds a sharp, pungent bite that contrasts nicely with the other ingredients.
- Taming the Bite: If you find raw red onion too strong, you can soak the minced onion in cold water for 10 minutes, then drain thoroughly. This mellows the flavor.
- Substitution: Green onions (scallions), chives, or shallots offer a milder onion flavor. You can omit it entirely if preferred.
The Dijon Mustard – The Tangy Complexity: Dijon adds a subtle tang and depth of flavor to the dressing, helping to emulsify it and cut through the richness of the mayo.
- Type: Smooth Dijon is standard. Whole grain mustard can add interesting texture and a slightly different flavor profile. Even a touch of yellow mustard could work in a pinch, but Dijon is preferred for its complexity.
The Lemon Juice – The Brightness: Fresh lemon juice brightens all the flavors and adds a necessary acidity to balance the creaminess and sweetness.
- Fresh vs. Bottled: Freshly squeezed lemon juice offers a superior, brighter flavor. Bottled can be used if necessary.
- Substitution: Apple cider vinegar or white wine vinegar can provide acidity if lemon juice isn’t available, though the flavor will be different.
Salt and Pepper – The Flavor Enhancers: Essential for seasoning. Adjust to your personal taste. Remember that the chicken might already be salted, so taste before adding the full amount. Freshly ground black pepper offers more flavor than pre-ground.
Fresh Herbs – The Finishing Touch (Optional): Chopped fresh parsley or dill adds color and a final layer of freshness. Tarragon also pairs beautifully with chicken salad. Use sparingly, as their flavors can be potent.

Instructions

Follow these simple steps to create your delicious Cranberry Walnut Chicken Salad:

Prepare the Chicken: Ensure your cooked chicken is cooled. If starting with whole breasts or thighs, cook them until done (poaching, baking, or grilling are great methods). Let the chicken rest until cool enough to handle. Shred the chicken using two forks or your hands, or dice it into bite-sized pieces (approximately 1/2-inch cubes). Place the prepared chicken in a large mixing bowl. Pro Tip: Cooling the chicken completely prevents the mayonnaise from melting or becoming greasy.
Toast the Walnuts (Optional but Recommended): Place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they become fragrant and slightly darker in color. Be careful not to burn them. Alternatively, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes. Remove from heat immediately and let them cool completely on a plate or baking sheet. Toasting deepens the nutty flavor and enhances the crunch.
Prepare the Vegetables and Fruit: Finely chop the celery. Finely mince the red onion (if using). Ensure your dried cranberries are ready. If using fresh herbs, chop them finely now.
Combine the Salad Ingredients: Add the chopped celery, cooled toasted walnuts, dried cranberries, and minced red onion (if using) to the bowl with the chicken. Gently toss these ingredients together to distribute them evenly.
Make the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, salt, and freshly ground black pepper. Continue whisking until the dressing is smooth and well combined. If using fresh herbs like parsley or dill, stir them into the dressing now. Mixing the dressing separately ensures all the seasoning elements are evenly distributed before coating the main ingredients.
Combine Dressing and Salad: Pour the prepared dressing over the chicken mixture in the large bowl. Using a rubber spatula or large spoon, gently fold the dressing into the chicken mixture. Continue folding until everything is evenly coated. Avoid overmixing, which can break down the chicken too much. Folding gently keeps the chicken pieces intact and prevents the salad from becoming mushy.
Taste and Adjust Seasoning: Give the chicken salad a taste. Adjust the seasoning as needed – add more salt, pepper, or even a touch more lemon juice if you feel it needs more brightness. Remember that the flavors will meld and intensify slightly as the salad chills.
Chill (Recommended): While you can serve the chicken salad immediately, it benefits greatly from chilling in the refrigerator for at least 30 minutes (or up to several hours) before serving. This allows the flavors to meld together beautifully. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container before refrigerating.
Serve: Once chilled, give the salad a gentle stir before serving. Enjoy it using your preferred method (suggestions below).

Nutrition Facts

Servings: This recipe makes approximately 6 servings.
Calories per Serving: Estimated at 350-450 calories per serving.

Disclaimer: The nutritional information provided is an estimate only, calculated using standard ingredient databases. Actual values may vary based on specific ingredients used (e.g., type of mayonnaise, leanness of chicken), portion sizes, and any modifications made to the recipe. This estimate includes calories primarily from the chicken (protein), mayonnaise (fat), walnuts (fat and protein), and cranberries (carbohydrates/sugar).

Preparation Time

Active Preparation Time: 15-20 minutes (assuming cooked chicken is used)
Chilling Time (Recommended): 30 minutes minimum
Total Time: Approximately 45-50 minutes (including minimum chilling time)

Note: If you need to cook the chicken first, factor in an additional 20-30 minutes for cooking and cooling time. Using pre-cooked rotisserie chicken significantly speeds up the process.

How to Serve

This Cranberry Walnut Chicken Salad is incredibly versatile! Here are some delicious ways to serve it:

Classic Sandwiches:
- Spoon generously onto soft croissants for a buttery, slightly decadent lunch.
- Layer between slices of toasted whole wheat, sourdough, or white bread with crisp lettuce leaves.
- Serve in pita pockets with some sprouts or shredded carrots for extra crunch.
Wraps:
- Roll up in large flour tortillas or lavash bread with baby spinach or mixed greens for an easy grab-and-go meal.
- Use lettuce wraps (like butter lettuce, romaine hearts, or iceberg cups) for a low-carb, gluten-free option.
On a Bed of Greens:
- Serve a generous scoop over a bed of mixed baby greens, spinach, or arugula for a light and elegant salad entree. Drizzle lightly with a simple vinaigrette if desired, or let the chicken salad dressing suffice.
With Crackers or Chips:
- Serve as a dip or spread with an assortment of crackers (like water crackers, whole grain crackers, or buttery club crackers).
- Offer pita chips or sturdy vegetable sticks (like cucumber, bell peppers, or carrots) for dipping.
Stuffed Vegetables:
- Fill avocado halves (pit removed) for a nutrient-dense, visually appealing presentation.
- Stuff into hollowed-out tomatoes or bell pepper halves for a colorful and refreshing option.
Appetizer Bites:
- Spoon small amounts onto cucumber slices or endive spears for elegant, bite-sized appetizers.
- Serve in small phyllo cups (baked until golden) for a party-friendly treat.

Additional Tips for Success

Don’t Skimp on Cooling: Ensure both the cooked chicken and the toasted walnuts are completely cool before mixing them with the mayonnaise-based dressing. Adding warm ingredients can cause the mayo to separate or become oily, negatively impacting the texture and shelf life. Patience here pays off!
Toast Those Nuts: While optional, toasting the walnuts (or pecans/almonds) makes a significant difference. It brings out their nutty flavor, makes them crunchier, and adds aromatic depth to the salad. It only takes a few minutes and elevates the final dish considerably.
Achieve the Perfect Texture: The way you prepare the chicken matters. For a chunkier salad, dice the chicken into uniform cubes. For a more integrated, softer texture where the dressing clings better, shred the chicken. You can even do a mix of both! Also, chop the celery and onion finely to ensure they blend well without overpowering individual bites.
Let Flavors Meld: This chicken salad tastes great immediately, but it’s even better after chilling for at least 30 minutes to an hour (or even overnight). This allows the individual flavors – the savory chicken, creamy dressing, tart cranberries, and earthy walnuts – to meld and marry, creating a more cohesive and delicious final product. Store it covered in the refrigerator.
Customize Your Creaminess: Adjust the amount of mayonnaise to your preference. Start with the recommended 3/4 cup, mix, and see how you like the consistency. If you prefer a creamier salad, add another tablespoon or two. If you want to lighten it up, substitute half the mayonnaise with plain Greek yogurt for added tang and protein without sacrificing too much creaminess.

FAQ (Frequently Asked Questions)

Q1: How long can I store this Cranberry Walnut Chicken Salad in the refrigerator?

A1: When stored properly in an airtight container, this chicken salad should last for 3 to 4 days in the refrigerator. Ensure your refrigerator temperature is consistently below 40°F (4°C). Always use clean utensils when serving to prevent contamination. If the salad develops an off smell, unusual color, or slimy texture, discard it immediately.

Q2: Can I make this chicken salad ahead of time?

A2: Absolutely! This recipe is perfect for making ahead. In fact, as mentioned in the tips, the flavor often improves after chilling for a few hours or even overnight, allowing the flavors to meld. Prepare the salad as directed, cover it tightly, and refrigerate until ready to serve. If making more than a day ahead, you might consider adding the toasted walnuts just before serving to maintain their maximum crunch, although mixing them in initially is also perfectly fine.

Q3: Can I substitute the walnuts with other nuts or leave them out?

A3: Yes, you can easily substitute the walnuts. Toasted pecans are an excellent alternative and very popular in this type of salad. Toasted slivered or chopped almonds also work well. If you have a nut allergy or simply prefer not to use nuts, you can omit them entirely. For a bit of crunch, consider adding toasted sunflower seeds or pumpkin seeds (pepitas) instead.

Q4: What are some good substitutions for dried cranberries?

A4: If you don’t have dried cranberries or want a different flavor profile, several substitutions work well. Golden raisins, regular raisins, chopped dried cherries (especially tart cherries), or chopped dried apricots are all great options that provide sweetness and chewiness. You could even try finely diced fresh apple (like Gala, Fuji, or Honeycrisp) for a fresh, crisp sweetness instead of dried fruit.

Q5: Can I use something other than mayonnaise for the dressing?

A5: Yes, you have several options if you want to reduce or replace the mayonnaise. Plain Greek yogurt (full-fat or low-fat) is a popular substitute, offering tang and protein – you can replace all or part of the mayo with it. Sour cream also works but adds a distinct tang. For a dairy-free option, use a high-quality vegan mayonnaise. Another interesting alternative is using mashed avocado as a binder, which adds healthy fats and creaminess, though it will change the color and is best eaten the same day. A combination, like half mayonnaise and half Greek yogurt, is often a good compromise for lightening the salad while maintaining creaminess.

Easy Cranberry Walnut Chicken Salad Recipe