Cranberry Chicken Salad
This Cranberry Chicken Salad is a great way to use leftover chicken in an easy recipe for a quick lunch or light dinner. The best part? You can use this easy chicken salad as a sandwich filling, in lettuce wraps, or on a bed of lettuce for added crunch.
Making this easy chicken cranberry salad recipe is something that never gets tiring. The steps are simple, the flavor is amazing, and it’s a great option to have ready to eat in the fridge during long days and busy weeknights.
Enjoy with sandwich bread, in lettuce cups, or grab a fork and dig in. It’s easy meal prep recipes like this that deserve permanent spots in your meal planning rotation.
Be sure to try this Blue Cheese Chicken Salad and this Honey Mustard Chicken Salad for two other flavorful options.
Ingredients
- Grilled chicken – You can save time by using a store-bought rotisserie chicken or by using leftover chicken breast.
- Dried cranberries – Add a pop of sweetness and a chewy texture. I love the combination of sweet and tart cranberries with the savory chicken.
- Salted pecans – A must for the nutty flavor.
- Celery – Chop up into bite-sized pieces.
- Mayonnaise – Needed to make the creamy dressing. Regular mayo works great.
- Plain Greek yogurt – For the dressing and also adds protein.
- Dijon mustard – For flavor.
- Lemon juice – Balances out the taste.
- Garlic powder – For flavor.
- Salt and black pepper – Add to your liking.
See recipe card for quantities.
How to Make Cranberry Chicken Salad
Step One: Add the cooked chicken, cranberries, pecans, and crunchy celery to a large bowl. In a different bowl, combine the ingredients to make the dressing.
Step Two: Pour the dressing over the top of the chicken mixture. Toss to coat. Taste and then add seasonings as needed.
Top Tip💡
Always read the label of the dried cranberries package. Some brands, including Craisins, contain added sugar, while others offer reduced-sugar or no-added-sugar options. Some people don’t care either way, but I try to avoid any dried fruit with extra sugar.
Substitutions
- Dried fruit – You can substitute dried apricots, blueberries, cherries, or even dried mango for this dish instead of using cranberries.
- Chicken – Canned chicken would also work. You can even use leftover turkey for a delicious variation after Thanksgiving.
Variations
- Onions – Adding red onion or diced green onions is a simple way to add more crunchy flavor.
- Sour cream – If you don’t want to use Greek yogurt, sour cream can be an option.
- Nuts – You can use almonds, walnuts, cashews, or any nuts that you want in this simple recipe.
- Apples or Grapes – Add diced apple or halved grapes for extra sweetness and crunch. Both pair really well with the creamy dressing and tart cranberries.
See this Dill Pickle Chicken Salad as an easy dinner recipe with a pop of flavor.
Equipment
To make this easy cranberry chicken salad recipe, you just need to have a cutting board, knife, and two mixing bowls. A rubber spatula would also be good for combining all the simple ingredients.
Storage
Once this homemade chicken salad is created, store any leftovers in an airtight container and keep them in the refrigerator for up to 3-4 days, provided the cooked chicken was fresh when you made it. Before serving, give it a good stir to make sure everything is combined well.
I don’t recommend freezing this simple chicken salad because the creamy dressing may change texture a bit once it thaws. It’s best made and eaten fresh.
Common Questions
I love to eat this for a light lunch, and it just depends on what mood I’m in for the day. If I want a comfort food feeling, I’ll serve it on wheat bread or a buttery croissant. If I want to eat light, I’ll add it to lettuce cups and enjoy.
Absolutely. This is one of those easy recipes that can be whipped up the day before and stored to serve. In fact, the flavors having a bit more time to meld together isn’t a bad thing!
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Cranberry Chicken Salad
Ingredients
- 16 oz cooked chicken chopped
- ½ cup dried cranberries
- ½ cup roasted salted pecans chopped
- ½ cup celery chopped
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the chicken, cranberries, pecans, and celery to a large bowl.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the chicken mixture and toss until evenly coated. Taste and adjust the salt and pepper as needed.
Nutrition
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