This 15 minute chicken cranberry walnut salad is the perfect easy lunch. It's got tender chicken, sweet chewy dried cranberries, and crunchy walnuts dressed in a mayo/yogurt dressing that's wonderfully sweet and tangy. Make this chicken salad even quicker by using precooked chicken, it takes 5-7 minutes to assemble. 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.
How will this chicken salad make your life easier?
Sandwiches get boring really quickly, so mix your sandwich game up with this really easy chicken salad with walnuts and cranberries. 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. This chicken cranberry walnut salad will quickly become your favorite easy lunch/dinner recipe!
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's in this salad?
How do I make it?
The first step to make this chicken cranberry walnut salad is to 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. 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, grab a medium mixing bowl to prepare your yogurt/mayo sauce in. Start by adding ⅛ c plain Greek yogurt, ⅛ c mayonnaise, ½ teaspoon dijon mustard, and ¼ teaspoon salt & ¼ teaspoon pepper to the mixing bowl. Mix dressing ingredients together using a small spatula or small whisk. Taste it and add additional mustard, salt/pepper if desired. Set aside.
Once your chicken is done cooking (reaches 165 degrees F), chop it up into bite sized pieces and 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 1 tablespoon dried cranberries, 1 teaspoon minced celery, 1 teaspoon minced red onion, and 1-2 teaspoon toasted chopped walnuts to chicken and dressing. Mix together with the small spatula or fork.
Spoon chicken cranberry walnut salad mixture over ~1 cup of mixed greens or on bread/wrap with lettuce. Whichever you like. Enjoy.
Expert Tips
- Cover the chicken with a lid as it cooks. That will help keep the moisture in.
- Serve your chicken cranberry walnut 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.
FAQ
Your chicken salad probably got watery after sitting in the fridge because of the celery or any other water filled ingredient in it. I would just 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 any combo of these additional ingredients: 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 chicken cranberry walnut 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 chicken cranberry walnut salad should last 3-5 days in the fridge too. Definitely give it a sniff before eating. And remember the classic food safety advice: keep hot foods hot & cold foods cold.
Chicken salad is best served cold. The mayo and yogurt may curdle if heated up too quickly. Cold chicken salad is super refreshing and delicious. Just remember the classic food safety advice of keeping hot foods hot & cold foods cold.
How can I repurpose this recipe?
Serve your leftover chicken cranberry walnut 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.
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 chicken cranberry walnut 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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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 🙂
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
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
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
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