This 15 minute cranberry walnut chicken salad is the perfect easy lunch. Serve it over greens, in a sandwich, croissant, or a wrap for lots of options. This classic Chicken Salad Pita with Grapes is another delicious option.
[This cranberry walnut chicken salad recipe was originally posted in March 2021. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
Table of contents
How will this walnut chicken salad make your life easier?
Mix your sandwich game up with this really easy cranberry walnut chicken salad. It takes just 15 minutes to make (if you cook the chicken) or 5-7 if you're using precooked chicken. Make it ahead of time or throw it together for lunch.
Here are some other quick lunch recipes: Ham and Swiss Sliders, Vegetarian Burrito Bowl with Queso, Shrimp & Veggie Sheet Pan Dinner, and Pistachio Pasta.
What makes this cranberry chicken salad so good?
How do I make this chicken salad?
The first step to make this cranberry walnut chicken salad is to heat small frying pan over medium-high heat. Spray with cooking spray and then add a frozen chicken tender.
Flip after about 4-5 minutes, and cook another 3-4. Depending on how frozen it is. You can also use precooked chicken or rotisserie chicken. Use what you have on hand!
**This chicken cranberry walnut salad is pretty saucy with ¼ cup of yogurt + mayo, which is great for it being served over greens. If you plan on making this into a sandwich/wrap just add 1 tablespoon yogurt instead of ⅛ cup.**
While the chicken is cooking, prepare your yogurt/mayo sauce in a medium bowl. Start by adding plain Greek yogurt, mayonnaise, dijon mustard, and salt & pepper to the mixing bowl.
Mix dressing ingredients together using a small spatula or small whisk.
Once your chicken is done cooking (reaches 165 degrees F), chop into bite sized pieces, add to mixing bowl with dressing in it.
*If you have a few extra minutes, let the chicken rest on the cutting board for 3-5+ minutes to retain juices & moist texture.
Add dried cranberries, minced celery, minced red onion, and toasted chopped walnuts to chicken and dressing. Mix together with the small spatula or fork.
Spoon cranberry walnut chicken salad mixture over mixed greens or on bread/wrap with lettuce. Whichever you like. Enjoy.
Substitutions/Tips
- Cover the chicken with a lid as it cooks. That will help keep the moisture in.
- Serve your cranberry walnut chicken salad over greens, in a sandwich, croissant, or a wrap for lots of options.
- If serving on a sandwich/wrap, just add 1 tablespoon yogurt instead of ⅛ cup. It may be too saucy otherwise. But it's perfect when you serve it over greens.
- Double or triple the recipe to make enough for a few lunches. Just hover over the number of servings on the recipe card below to adjust the number of servings.
- Other great add-ins: Honey, carrots, other nuts, etc.
FAQ
Chicken salads like this cranberry walnut chicken salad are great with chips, sliced vegetables, or a salad. This Copycat Chick Fil A Salad, Carrot Cucumber Salad, and Apple Cucumber Salad are great sides.
Your chicken salad probably got watery after sitting in the fridge because of the celery or any other water filled ingredient in it. Mix it all together or add another small dollop of mayo or yogurt to thicken it up again. Either way.
Scratch chicken salad is really easy, a traditional recipe includes mayo, dijon mustard, chicken and extra ingredients like grapes, apples, dried cranberries, maybe some nuts, and definitely a dash of salt and pepper.
You can add additional ingredients like lemon juice, and Greek yogurt to add some tanginess/tartness to your traditional recipe. There are lots of different ingredients you can add to your chicken salad.
This cranberry walnut chicken salad adds cranberries and walnuts to add a different flavor to a traditional chicken salad.
Pre-made food is usually good for about 3-5 days, when stored in an air-tight container in the fridge, this cranberry walnut chicken salad should last 3-5 days in the fridge too. Definitely give it a sniff before eating.
How can I repurpose this recipe?
Serve your leftover cranberry walnut chicken salad over greens for a salad, or serve it in 2 slices of bread, in a sliced croissant, in a wrap, or wrapped in a pita.
There are lots of ways to serve & mix up this easy lunch. Just use less dressing for a sandwich.
What can I make with leftover ingredients?
- Chicken: Check out these chicken dishes
- Celery: Delicata Squash Soup, you can also add it to dishes like Beef & Broccoli, 15 Minute Pasta
- Yogurt: Yogurt Bowl, or any of these smoothies.
- Mayo: this is a great pantry staple.
- Dried Cranberries: this is a great pantry staple. They're good eaten plain, on yogurt or oatmeal, or in granola or trail mix.
Did you make this cranberry walnut chicken salad? Leave me a comment & rating to share how it turned out!
Chicken Cranberry Walnut Salad
Equipment
- Small Frying Pan
- tongs
- cutting board
- knife
- medium mixing bowl
- Measuring Cups
- Measuring Spoons
- small rubber spatula
Ingredients
- cooking spray
- 1 frozen chicken tender 2-3 oz
- ⅛ cup plain Greek yogurt
- ⅛ cup mayonnaise
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dried cranberries
- 1-2 teaspoons toasted, chopped walnuts
- 1 teaspoon celery minced
- 1 teaspoon red onion minced
- 1 cup mixed greens
- optional ways to serve it: sandwich bread, croissant, large tortilla, or pita
Instructions
- Heat small frying pan over medium-high heat. Spray with cooking spray and then add 1 frozen chicken tender. Flip after about 4-5 minutes, and cook another 3-4.
- Note: If serving on a sandwich/wrap, just add 1 tablespoon yogurt instead of ⅛ cup. It may be too saucy otherwise. But it's perfect when you serve it over greens.
- While chicken is cooking, prepare sauce by adding ⅛ c plain Greek yogurt, ⅛ c mayonnaise, ½ teaspoon dijon mustard, and ¼ teaspoon salt & ¼ teaspoon pepper to a medium mixing bowl. Mix dressing ingredients together. Set aside.
- When chicken is done cooking (reaches 165 degrees F), chop it up into bite sized pieces and add to mixing bowl with dressing in it. Add 1 tablespoon dried cranberries, 1 teaspoon minced celery, 1 teaspoon minced red onion, and 1-2 teaspoon toasted chopped walnuts chicken and dressing. Mix together.
- Spoon chicken salad over 1 cup of mixed greens or on bread/wrap with lettuce.
Video
Notes
- Cover the chicken with a lid as it cooks. That will help keep the moisture in.
- Serve it over greens, in a sandwich, croissant, or a wrap for lots of options.
- Double or triple the recipe to make enough for a few lunches. Just hover over the number of servings on the recipe card below to adjust the number of servings.
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Ariana Matthews says
I am so glad I came across your recipe!! I’ve made this several times now and it is just as wonderful with dried cherries. I absolutely love it! I’m not much of a sandwich person, so I typically enjoy it with pita chips instead!
Rebecca says
so great to hear! I'll have to try it with cherries too
Michelle says
I tried this salad and it was amazing! It's light yet fulfilling. Can't wait to make it again soon!
Rebecca says
awesome! glad it turned out
Tara says
Such a delicious and easy lunch! Those flavors sound amazing. Would love to try it in a croissant.
Rebecca says
oh yes! it'd be soo good in a croissant
Beth says
This looks so delicious and yummy! My hubby and I are going to love this! So excited to give this a try!
Rebecca says
yay! let me know how it turns out
Jessica Formicola says
I'm always looking for ways to step up my lunch game, and this looks like the perfect way to do it! I can't wait to try this delicious looking chicken salad!
Rebecca says
oh it's the dictionary definition of stepping up the lunch game 🙂