Why You’ll Love This Recipe

I love this recipe because it’s easy to make and incredibly versatile. It’s packed with protein and has a beautiful balance of textures and flavors—juicy chicken, chewy cranberries, crunchy nuts, and a creamy dressing that brings it all together. It keeps well in the fridge, so I often make a batch ahead for easy lunches. Plus, it feels fresh and wholesome without being too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded (about 300 grams)
1 cup fresh cranberries (about 100 grams)
½ cup chopped celery (about 70 grams)
½ cup chopped walnuts (about 60 grams)
½ cup plain Greek yogurt (about 120 grams)
¼ cup mayonnaise (about 60 grams)
1 tablespoon honey (about 15 grams)
1 tablespoon lemon juice (about 15 milliliters)
Salt, to taste
Black pepper, to taste
Lettuce leaves, for serving

Directions

I bring water to a boil in a medium pot, add the chicken, and cook for 15–20 minutes until fully cooked through. Then I drain, let it cool, and shred it into bite-sized pieces.
In a mixing bowl, I whisk together the Greek yogurt, mayonnaise, honey, lemon juice, salt, and black pepper until the dressing is smooth and creamy.
In another bowl, I combine the shredded chicken, fresh cranberries, chopped celery, and walnuts.
I pour the dressing over the chicken mixture and gently toss everything together until evenly coated.
I cover the salad and chill it in the fridge for at least 30 minutes—this gives the flavors time to blend.
I serve it over crisp lettuce leaves or pile it into a sandwich or wrap for a more filling option.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Fruit swap: I sometimes mix in chopped apples or halved grapes for added sweetness and juiciness.
Nut substitute: Almonds or pecans work just as well if I’m out of walnuts.
Dried cranberries: If fresh cranberries are too tart or out of season, I use dried ones instead—just a little goes a long way.
Lighter version: I use all Greek yogurt and skip the mayo for a tangier, lower-fat dressing.
Spiced twist: A pinch of cinnamon or a dash of curry powder gives the salad a warm, unexpected flavor.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. Since it’s served cold, there’s no reheating needed. I just give it a quick stir before serving again to redistribute the dressing.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken when I’m short on time. It adds even more flavor and cuts out the cooking step.

Are fresh cranberries necessary?

Not at all. I’ve made this with dried cranberries many times. I just use about ½ to ¾ cup since they’re sweeter and more concentrated.

Can I make this dairy-free?

Yes, I substitute the Greek yogurt and mayo with dairy-free alternatives like almond-based yogurt and vegan mayo, and it still tastes great.

Is this salad good for meal prep?

Absolutely. I make it in advance and portion it into containers for easy grab-and-go lunches during the week.

What else can I serve this with?

I like serving it in lettuce wraps, stuffed in a pita, or even as a topping for crackers when I want a quick snack.

Conclusion

This Cranberry Chicken Salad is a fresh, easy recipe that always leaves me satisfied. It’s got all the texture and flavor I crave in a light meal, and it’s so simple to throw together. Whether I’m packing lunch, prepping for a picnic, or just making a quick no-fuss dinner, this salad fits right in—and tastes even better the next day.