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+ servings
chicken salad over greens with crasins on top

Chicken Cranberry Walnut Salad

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 sliced croissant, in a sandwich or a wrap for lots of options.
Course Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Author Rebecca


  • Small Frying Pan
  • tongs
  • cutting board
  • knife
  • medium mixing bowl
  • Measuring Cups
  • Measuring Spoons
  • small rubber spatula


  • cooking spray
  • 1 frozen chicken tender 2-3 oz
  • cup plain Greek yogurt
  • 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


  • 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.



  • 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.