This cranberry walnut chicken salad is one of my go-to recipes when I want something fresh, creamy, and full of texture.
It’s the perfect mix of sweet, tangy, and savory.
The cranberries give it a little pop, the toasted walnuts bring crunch, and the Greek yogurt dressing ties it all together in a light and creamy way.
It’s great on toast, stuffed in a pita, or eaten straight from the bowl.
What You’ll Need
- 2 cups cooked chicken breast, shredded
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice (fresh)
- ½ tsp Dijon mustard
- ½ cup dried cranberries
- ½ cup celery, finely chopped
- ⅓ cup walnuts, roughly chopped and toasted
- 2 tbsp finely chopped red onion
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp chopped fresh parsley (optional, for garnish)
Why I Love This Recipe
I first made this salad with some leftover chicken and a handful of pantry staples—and it turned out so good, I kept making it on purpose.
- It’s light but still satisfying
- You can meal prep it for the week
- It uses Greek yogurt for a healthier twist
- The texture mix is perfect: creamy, crunchy, chewy
- It tastes even better the next day
Makes: 4 servings
Prep Time: 15 minutes
Macros (per serving, approx.)
Calories: 260
Carbs: 10g
Protein: 22g
Fat: 16g
Fiber: 2g
Sugar: 6g
Why This Recipe Works (Quick Science)
Greek yogurt is high in protein and makes a great base for dressings—thick, tangy, and creamy without needing too much fat. The lemon juice brightens the flavor and balances the richness of the mayo and yogurt. Toasting the walnuts brings out their oils and adds a deeper nutty crunch, while the dried cranberries give chewy sweetness in every bite.
Common Mistakes
- Not toasting the walnuts – Raw walnuts can taste bitter; toasting makes a big difference
- Using cold chicken straight from the fridge – Let it sit out for 5 minutes so it mixes better
- Overmixing – Stir just until everything is combined, or it can turn mushy
- Too much yogurt – Stick to the measurements or the dressing can get runny
Make Ahead Tips
This salad is great for making ahead. Store it in the fridge up to 3 days. If prepping for sandwiches, you can portion it into containers and garnish just before serving. The flavors deepen over time.
How to Make Cranberry Walnut Chicken Salad with Greek Yogurt Dressing
Step 1: Toast the Walnuts
Place ⅓ cup roughly chopped walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring occasionally, until lightly browned and fragrant. Let cool.
Step 2: Mix the Dressing
In a medium bowl, combine ½ cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, ½ tsp Dijon mustard, ¼ tsp salt, and ⅛ tsp black pepper. Stir until smooth.
Step 3: Add Chicken, Veggies, and Cranberries
Add 2 cups shredded cooked chicken, ½ cup finely chopped celery, 2 tbsp finely chopped red onion, and ½ cup dried cranberries to the bowl with the dressing.
Step 4: Fold Everything Together
Gently mix until all ingredients are evenly coated in the dressing. Don’t overmix—keep the texture nice.
Step 5: Add Toasted Walnuts
Once the walnuts are cool, fold in the toasted walnut pieces. Taste and adjust salt or lemon juice if needed.
Step 6: Garnish and Serve
Transfer the salad to a serving bowl or plate and sprinkle with 1 tbsp chopped fresh parsley (if using). Serve immediately or chill before serving.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. The salad may thicken slightly as it sits—just give it a quick stir before serving. Avoid freezing, as the texture will change.
What to Serve With
- Toasted sourdough or whole wheat bread
- Stuffed into lettuce cups for a low-carb option
- With crackers or pita chips
- In a wrap or tortilla
- Over a simple green salad
FAQ
Can I use rotisserie chicken?
Yes! It’s a great shortcut—just remove the skin and shred the meat.
Can I make it dairy-free?
Use a dairy-free yogurt alternative and skip the mayo, or use a plant-based one.
How long does it last in the fridge?
Up to 3–4 days in an airtight container.
Can I use fresh cranberries?
No, dried cranberries work best for the texture and sweetness.
Can I make it nut-free?
Yes, just leave out the walnuts or swap in pumpkin seeds for crunch.
Tools You’ll Need
- Medium mixing bowl
- Spoon or spatula
- Knife and cutting board
- Small skillet (for toasting walnuts)
- Serving bowl or plate
Substitutions and Variations
- Use sour cream instead of yogurt for a richer flavor
- Swap walnuts for pecans or almonds
- Add diced apple or grapes for extra sweetness
- Add a pinch of garlic powder or paprika for extra flavor
- Use all yogurt if you want to skip the mayo
Conclusion
This cranberry walnut chicken salad is creamy, fresh, and full of texture. It’s one of those recipes you can throw together quickly and enjoy all week long. Let me know how you served it, or drop a comment if you tried any fun twists—I’d love to hear how it turned out!