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chicken salad over greens with crasins on top
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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

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
  • 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

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.