cranberry chicken salad recipe for the days when you need something fast, fresh, and a little bit special. If you’ve got leftover chicken and a bag of dried cranberries in the pantry, you’re basically halfway to lunch. I reach for this every time I want a make-ahead meal that still feels homemade. It’s light but satisfying, sweet with a little tang, and completely customizable. If you love easy copycat dishes, you might also like my take on deli flavors in this Buona Beef Tuna Genovese copycat recipe for another fun twist. Ready to make something that tastes like a treat but takes almost no effort?
The story behind this chicken salad recipe
Years ago, I threw together chicken salad for a last-minute picnic and realized I had no grapes. I grabbed dried cranberries, tossed them in, and it changed everything. That sweet-tart pop made the chicken taste brighter. Add a crunch of celery and toasted pecans, and suddenly lunch felt like a cafe order. Everyone asked for the recipe, and I kept making it on repeat.
Now, this is the version I crave after a busy morning or when friends drop by. It’s the kind of thing you can scoop onto a croissant or pile into lettuce cups and instantly look like you had a plan. It keeps well for a couple days, so it’s perfect for meal prep or work lunches. I still smile every time I make it, because it takes me back to that picnic table with sunshine and good conversation. If you’ve never tried a cranberry twist, you’re in for a surprise.
Why this combo works
Chicken salad can be heavy, but cranberries add brightness. A little lemon and a bit of Dijon bring in acid and tang. Using half mayo and half Greek yogurt keeps it creamy while feeling light. Fresh herbs like parsley or dill wake everything up, and a pinch of salt makes the sweet notes sing. It’s simple, balanced, and flexible for whatever you have on hand. Honestly, it’s my favorite way to make a classic lunch feel new.
Once I wrote down my cranberry chicken salad recipe the first time, I never looked back. It’s the dependable, fridge-friendly dish I lean on all year long.
Recipe Notes, Tips & Tricks
What you’ll need and why it matters
Chicken: Use cooked and cooled chicken, chopped or shredded. Rotisserie works great. Poached or baked chicken breast keeps the salad lean and tender. Dark meat adds extra richness if that’s your thing.
Dried cranberries: They give those chewy, bright bites. If yours are very dry, you can soak them in hot water for 5 minutes and pat dry. That softens them nicely.
Crunch: I love celery and toasted pecans. Almonds or walnuts are great too. Toasting nuts for 3 to 4 minutes in a skillet over medium heat brings out flavor fast.
Creamy base: I like a 50-50 mix of mayo and Greek yogurt for creamy tang. If you prefer classic deli-style, go full mayo. Add a squeeze of fresh lemon and a bit of Dijon for balance.
Seasoning: Salt and pepper matter more than you think. Start with a pinch, stir, and taste again after chilling. A small drizzle of honey helps if your cranberries are extra tart. A dash of garlic powder is nice if you want a savory edge.
Fresh herbs: Parsley or dill make this salad taste fresh. Chives are good too if you like a hint of onion without crunch.
Chill time: Letting the salad rest for at least 30 minutes helps flavors meld. If you can make it the night before, even better.
Storage and safety: Keep it in an airtight container in the fridge for up to 3 days. Give it a stir before serving and add a spoon of yogurt if it seems dry. For picnics, keep it cold with an ice pack.
Pro move: Chop ingredients small for better texture in wraps and sandwiches. Smaller pieces make it easier to eat and help every bite taste balanced.
Making this cranberry chicken salad recipe ahead of time is my best weekday trick. It saves me from takeout and always tastes like a treat.
How to Serve Chicken Salad
Chicken salad is the ultimate shape-shifter. Serve it fancy, simple, or somewhere in between. Here are my favorite ways to bring it to the table fast.
- Croissant sandwiches: Soft and buttery croissants make this taste like a bakery lunch.
- Lettuce cups: Scoop into romaine or butter lettuce for a crisp, low-carb option.
- Wraps or pitas: Add cucumber slices or thin apple pieces for crunch.
- Crackers and veggie sticks: Build a snack board for game night or casual guests.
- Stuffed avocados: A scoop in a halved avocado is simple and satisfying.
- On greens: Toss with mixed greens, a splash of lemon, and a drizzle of olive oil.
For a fresh side, pair it with a bright fruit dish like these easy fall fruit salad recipes. I also love making an extra batch and packing small jars with crackers for grab-and-go lunches. When I want a crowd-pleaser, I build a sandwich bar and let everyone add extras like cheddar, sliced apples, or pickled onions.
However you serve it, the cranberry chicken salad recipe has that perfect balance of sweet and savory that keeps people coming back for seconds.
Substitutions and Variations
Use what you have and make it yours. This salad is flexible and forgiving, which is why I keep it in my rotation.
- No yogurt? Use all mayo and a tiny squeeze of lemon for brightness.
- Nut-free: Swap nuts for pumpkin seeds or sunflower seeds for similar crunch.
- More fruit: Add chopped apple or halved grapes for extra sweetness.
- Herby twist: Add dill, basil, or tarragon for a different vibe.
- Extra protein: Stir in a spoon of cottage cheese for creaminess and protein.
- Spice it up: A pinch of cayenne or a few diced pickled jalapeños for heat.
- Make it deluxe: Fold in crumbled feta or blue cheese for a sharper finish.
- Add onions: Finely diced red onion adds zip. Rinse briefly in cold water to tame the bite.
If you’re planning a party platter, this creamy salad pairs so well with a festive starter like my baked cranberry cream cheese dip. Together they make a spread that feels cozy and fun without a lot of effort. And if you’re doing lunchboxes, keep the dressing separate until morning so the crunch stays fresh.
Top Tips for Success
Chop for texture: Keep chicken bite-sized and celery finely chopped so each bite has the right mix of creamy and crunchy.
Balance the dressing: Taste as you go. If it’s too tangy, add a dab of mayo or a bit of honey. If it’s too sweet, add lemon or a pinch of salt. Little tweaks make a big difference.
Toast the nuts: It takes a few quick minutes and adds a roasted flavor that makes this feel gourmet. Cool before adding so the dressing doesn’t thin.
Let it rest: Chill for at least 30 minutes. The flavors settle and the seasoning evens out. If you can wait overnight, even better.
Serve smart: If it’ll sit out for a while, keep it on a bed of ice or pack it in a chilled bowl. Food safety first, especially at picnics.
Meal prep friendly: Store in a sealed container for up to 3 days. Freshen with a spoon of yogurt or a squeeze of lemon before serving. The cranberry chicken salad recipe keeps its texture well if you add delicate greens right before eating.
Common Questions
Can I use canned chicken? Yes, but drain it really well and break it up finely. Rotisserie or leftover roasted chicken gives the best texture and flavor.
How long does this keep? About 3 days in the fridge in a tightly sealed container. Stir before serving.
Can I freeze chicken salad? I don’t recommend it. Dairy-based dressings can separate after thawing. It’s best fresh.
What if I don’t like mayo? Use all Greek yogurt, then add a small splash of olive oil for richness and a squeeze of lemon for balance.
How do I make it kid friendly? Skip raw onions, chop everything small, and keep the dressing a little sweeter with a touch of honey.
Your new go-to lunch bowl
There’s a reason I keep coming back to this simple mix of tender chicken, chewy cranberries, and a creamy, tangy dressing. It’s flexible, quick, and always tastes like more effort than it took. If you want more inspiration or variations, check out this deli-style version from Simply Whisked, this easy take from Sweet, Savory & Sassy, or a pecan-studded spin from Nourished by Nic. If you try this cranberry chicken salad recipe, I’d love to hear how you served it. Grab a croissant, a big bowl of greens, or some crunchy crackers and make lunch your favorite part of the day.
Cranberry Chicken Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A quick and customizable chicken salad with a refreshing twist of dried cranberries, perfect for lunches or meal prep.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 cup dried cranberries
- 1/2 cup celery, finely chopped
- 1/2 cup toasted pecans, chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or dill) to taste
Instructions
- In a large bowl, combine the cooked chicken, dried cranberries, celery, and toasted pecans.
- In another bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture, add the fresh herbs, and stir until everything is well combined.
- Chill for at least 30 minutes to allow the flavors to meld.
- Serve in croissants, lettuce cups, or on its own with crackers.
Notes
For meal prep, keep the salad in an airtight container in the fridge for up to 3 days. Stir before serving and add a spoon of yogurt if it seems dry.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
