Go Back
Cranberry Walnut Chicken Salad combines chicken, cranberries, and walnuts. This dish is fresh and tasty. You can serve it as a meal or a side. The balance of flavors makes it a favorite. Here’s what you need for this recipe: - 2 cups cooked chicken breast, shredded - 1/2 cup dried cranberries - 1/2 cup walnuts, chopped - 1/2 cup celery, finely chopped - 1/4 cup red onion, finely diced - 1/2 cup Greek yogurt - 2 tablespoons honey mustard - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh arugula or mixed greens for serving You can swap ingredients if needed. For chicken, use canned or rotisserie chicken. If you avoid nuts, try sunflower seeds. For Greek yogurt, plain yogurt works well too. Use Dijon mustard instead of honey mustard for a different taste. If you want less sweetness, skip the honey mustard entirely. These changes keep the dish tasty. Start by gathering all your ingredients. Use 2 cups of cooked chicken breast, shredded. Chop 1/2 cup of walnuts and 1/2 cup of celery. Dice 1/4 cup of red onion. Measure out 1/2 cup of dried cranberries. This makes your prep easy and quick. In a large bowl, mix the shredded chicken, dried cranberries, chopped walnuts, celery, and red onion. This blend gives a nice texture and taste. In another bowl, whisk together the Greek yogurt, honey mustard, lemon juice, salt, and pepper until smooth. Pour this dressing over the chicken mix. Gently fold it in to coat everything well. It's important to be gentle to keep the chicken pieces intact. To boost the flavor, taste the salad after mixing. Adjust with more salt or pepper as needed. Chill the salad in the fridge for at least 30 minutes. This lets the flavors mix and improves the taste. Serve on a bed of fresh arugula or mixed greens for a delightful crunch. For a great look, use a clear bowl to show off the colorful ingredients. For a finishing touch, sprinkle extra walnuts and fresh cranberries on top. You can find the full recipe above for precise measurements and steps. When making cranberry walnut chicken salad, it’s easy to make some mistakes. First, don’t overcook your chicken. Overcooked chicken can become dry and tough. Use leftover roasted chicken for better flavor. Also, be careful with the salt. Too much salt can overpower the taste. Remember, you can always add more, but it’s hard to take away. Make sure to chop your celery and walnuts finely. Big chunks can make the salad hard to mix. Chilling your salad is very important. It allows the flavors to blend well. After you mix everything, cover your bowl with plastic wrap. Place it in the fridge for at least 30 minutes. For best results, chill for an hour. This waiting time makes each bite refreshing and tasty. If you have time, chill the chicken before mixing. It helps keep the salad cool and crisp. Presentation matters when serving your salad. Use a clear glass bowl to show off the colors. Bright red cranberries and green celery look great together. After serving, add extra walnuts and cranberries on top. This small touch makes the dish look special. Serve on a bed of fresh greens like arugula. It adds color and a nice crunch. For the full recipe, check the section above. {{image_2}} You can swap chicken for other proteins. Turkey works well and has a similar taste. For a vegetarian option, try chickpeas. They add a nice texture and protein. Tofu is another choice if you want something plant-based. Just make sure to press and cube it before mixing it in. In winter, add diced apples for crunch and flavor. In summer, fresh berries brighten the salad. You can also use nuts like pecans instead of walnuts. They give a different taste but work just as well. Experiment with different greens like spinach or kale for variety. If you want to change the dressing, try using mayo instead of Greek yogurt. This makes a creamier mix. You can also add a splash of apple cider vinegar for tang. For a spicy kick, mix in some sriracha. This gives the salad a fun twist. Check out the Full Recipe for more ideas! To keep your cranberry walnut chicken salad fresh, use an airtight container. This helps keep air out and flavors in. It’s best to store it in the fridge. If you plan to serve it later, don’t add greens until just before eating. This keeps them crisp and tasty. In the fridge, your salad will stay good for about three days. After that, it may lose flavor and texture. I do not recommend freezing this salad. Freezing can change the texture of the chicken and yogurt dressing. If you need to warm it, do so gently. Place the salad in a bowl and microwave it for short bursts. Heat in 15-second intervals, stirring in between. However, I suggest enjoying the salad cold. It tastes best that way! For more details, check the Full Recipe. You can serve this salad with many sides. Fresh bread pairs well. You might also enjoy it with a light soup. A fruit salad brings a nice contrast and sweetness. Try it alongside crunchy chips for a fun twist. If you want, serve it on a bed of mixed greens. This adds more texture and color to your meal. Cranberry walnut chicken salad stays fresh for about three days in the fridge. Make sure to keep it in an airtight container. After three days, the flavors may fade. If you notice any odd smells or colors, it's best to toss it. Always check before you eat leftovers. Yes, you can make this salad ahead of time. It tastes even better after a few hours in the fridge. The flavors meld and create a tasty dish. I recommend mixing the salad a day before serving. Just remember to keep it chilled. This way, it stays fresh and delicious for your meal. For the full recipe, check out the detailed instructions. We explored the main elements to make a delicious Cranberry Walnut Chicken Salad. You learned about the key ingredients, steps for preparation, and even helpful tips to avoid mistakes. I shared exciting variations to try and essential storage methods. Remember, cooking should be fun and creative. Feel free to experiment with flavors and ingredients. Enjoy making your salad and sharing it with loved ones!

Cranberry Walnut Chicken Salad

Discover the delightful flavors of this Cranberry Walnut Chicken Salad that's perfect for any meal! With shredded chicken, crunchy walnuts, and sweet dried cranberries, it’s a nutritious and refreshing dish. Toss it in a creamy Greek yogurt dressing and serve it on a bed of greens for a burst of color. Ready in just 45 minutes, this salad is easy to make and utterly delicious. Click through for the full recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken breast, shredded

1/2 cup dried cranberries

1/2 cup walnuts, chopped

1/2 cup celery, finely chopped

1/4 cup red onion, finely diced

1/2 cup Greek yogurt

2 tablespoons honey mustard

1 tablespoon lemon juice

Salt and pepper to taste

Fresh arugula or mixed greens for serving

Instructions
 

In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped walnuts, celery, and red onion.

    In a separate bowl, whisk together the Greek yogurt, honey mustard, lemon juice, salt, and pepper until smooth.

      Pour the yogurt dressing over the chicken mixture and gently fold it in until all ingredients are well coated.

        Taste the salad and adjust seasoning if necessary, adding more salt or pepper as desired.

          Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

            Serve the salad on a bed of fresh arugula or mixed greens for an added crunch and freshness.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a clear glass bowl to showcase the colorful ingredients, and garnish with a sprinkle of extra walnuts and a few fresh cranberries on top for visual appeal.