Crispy, crunchy, and a great use for leftover chicken breast, this Cranberry Walnut Chicken Salad Recipe is an easy weekday lunch! Make a big batch of this salad on the weekend and enjoy it throughout the week!
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Chicken salad is a crowd pleaser no matter the time of the year! Sweet cranberries, crunchy walnuts, crisp celery, and spicy red onion make this easy chicken salad recipe the perfect lunch!
There are many different ways to serve this recipe. Serve this chicken salad between two slices of bread, over a green salad, or in lettuce wraps for a lower carb version!
Instant pot chicken salad is another favorite recipe! I love enjoying it between two slices of thick cut sourdough bread or on long pieces of romaine lettuce.
Jump to:
Why This Chicken Salad is Great!
- It's a great way to use up leftovers! After a Sunday chicken dinner, there is no doubt some leftover chicken. The next day, turn that chicken into this easy meal!
- It's a versatile salad recipe! Use white meat, dark meat, chicken or turkey in this delicious salad!
- It's easy to make! Chop a few ingredients and add them to a bowl and you have an easy lunch in no time!
Ingredients in Cranberry Walnut Chicken Salad
- Chicken breast. Two large chicken breasts or two cups of chicken breasts chopped.
- Celery. Two celery stalks. The inside celery stalks are the most tender if you have them.
- Red onion. To give this chicken salad a little kick of spice.
- Dried cranberries. The tangy cranberries give the chicken salad a bite that you wouldn't otherwise get.
- Walnuts. Chopped into small pieces.
- Mayonnaise. Full fat or fat free can be used in this recipe.
- Lemon juice. Just one lemon.
- Dijon mustard
Equipment To Gather
Let's Make Cranberry Walnut Chicken Salad!
Place the chicken on a cutting board. Cut the chicken breast into large chunks. Cut the red onion and celery into small pieces. Set that aside.
In a large bowl, add ½ cup of mayonnaise, Dijon mustard, and lemon juice. Mix well until a creamy dressing is created.
To the bowl, add the tender chicken, celery, red onion, dried cranberries, and walnuts. Mix well with a large spoon.
Place the bowl in the refrigerator for at least 2 hours to chill the chicken salad. Serve in lettuce cups or on bread for a quick lunch.
Step By Step Photos
Variations
- If you prefer to not use mayonnaise, use sour cream or plain Greek yogurt instead.
- Red onion can be left out or can be substituted with green onions which is a little less potent.
- Substitute lemon juice with apple cider vinegar.
- The chicken salad lends itself to many different flavors! Add garlic powder, black powder, turmeric, or fresh parsley to the salad.
Frequently Asked Questions
Place any leftover chicken salad in an airtight container in the refrigerator. It will stay fresh in the refrigerator for 4-5 days. It is very important that is stays refrigerated the entire time.
Yes! I love getting a rotisserie chicken at the grocery store and cutting off two cups of chicken to add to this salad. You can also use leftover turkey breast from Thanksgiving or from a turkey dinner.
Yes! You can cook chicken specifically for this. I like to use my Instant Pot to make shredded chicken, but you can also poach chicken, chop it, and then add it to the rest of the ingredients.
Other Recipes To Try!
Did you love this Cranberry Walnut Chicken Salad Recipe? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious and easy recipes!
📖 Recipe
Easy Cranberry Walnuts Chicken Salad
Ingredients
- ½ cup Mayonnaise Full fat or fat free
- 1 tb Dijon Mustard
- 1 Lemon
- 2 Chicken Breasts Cooked
- ½ Red Onion ½ cup chopped
- ½ cup Walnuts Chopped
- ½ cups Dried Cranberries
- 2 Celery Stalks
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- In a large bowl, add the mayonnaise, Dijon mustard, salt, pepper, and the juice of one lemon. Mix well until a creamy dressing forms.
- Cut the chicken into chunks and add it to the large mixing bowl.
- Cut the red onion and celery into small pieces and add it to the mixing bowl.
- Add the chopped walnuts and dried cranberries to the mixing bowl.
- With a large spoon, mix all the ingredients together until they are fully combined and the dressing coats all the ingredients.
- Allow the chicken salad to chill in the refrigerator, covered, for at least 2 hours to meld the flavors.
Notes
- If you prefer to not use mayonnaise, use sour cream or plain Greek yogurt instead.
- Red onion can be left out or can be substituted with green onions which is a little less potent.
- Substitute lemon juice with apple cider vinegar.
- The chicken salad lends itself to many different flavors! Add garlic powder, black powder, turmeric, or fresh parsley to the salad.
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