Something about the crunch of walnuts paired with sweet cranberries and tender chicken just makes me smile every time. This Cranberry Chicken Salad with Walnuts Recipe is not only a taste explosion but also perfect for any lunch or casual gathering. It’s refreshingly creamy with just the right balance of savory and fruity notes.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cranberry Chicken Salad with Walnuts Recipe
- Top Tip
- How to Serve Cranberry Chicken Salad with Walnuts Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cranberry Chicken Salad with Walnuts Recipe
Why You'll Love This Recipe
I honestly can’t get enough of this Cranberry Chicken Salad with Walnuts Recipe because it manages to feel light and indulgent at the same time. It’s my go-to when I want something quick but still impressive enough to serve friends or family. Plus, it uses simple ingredients that you probably already have!
- Perfect balance of flavors: The tart cranberries complement the rich mayonnaise and nuts beautifully, giving every bite a lovely contrast.
- Easy to make ahead: You can prep it a few hours in advance or even the day before, making your meal prep a breeze.
- Versatile serving options: Whether in sandwiches, wraps, or on greens, it adapts effortlessly to whatever you’re craving.
- Nutty crunch that delights: The walnuts add texture that really lifts this beyond your average chicken salad.
Ingredients & Why They Work
Each ingredient here plays its part in making this salad flavorful and exciting. From juicy cooked chicken to the subtle zing of fresh dill, these components come together with a simple stir to create something truly special. Grab the freshest scallions and the best-quality mayonnaise you can find for that creamy texture.
- Chopped cooked chicken: Leftover rotisserie chicken works wonders or freshly poached chicken breast for a tender base.
- Chopped scallions: Adds a mild onion flavor without overpowering the salad—make sure to use both green and white parts!
- Sliced celery: For crunch and freshness—the subtle grassy flavor is a must.
- Dried cranberries: These bring sweetness and chewy texture, balancing the savory notes.
- Chopped walnuts: You could swap in pecans, but walnuts offer a satisfying crunch and slight bitterness that pairs beautifully.
- Fresh chopped dill: A little herbaceous zing that brightens every bite; don’t skip it.
- Orange zest: Adds citrusy aroma to lift flavors—make sure to zest only the orange part to avoid bitterness.
- Mayonnaise: The creamy binder that holds this salad together—use real mayo for the best richness.
- Salt and pepper: Simple but essential seasonings to taste.
Make It Your Way
I love tweaking the Cranberry Chicken Salad with Walnuts Recipe depending on my mood or what I have on hand. You can easily swap walnuts for pecans or add a handful of diced apples for extra crunch and sweetness. Personalizing it makes the salad feel fresh every time I make it.
- Variation: Once, I stirred in some Greek yogurt along with mayo to lighten the richness—and it turned out so creamy but less heavy. Definitely worth trying!
- Dietary tweak: For a dairy-free option, use vegan mayo; it still holds the salad together just as well.
- Seasonal twist: Swap fresh dill for tarragon or fresh basil if you’re craving a different herbaceous note.
Step-by-Step: How I Make Cranberry Chicken Salad with Walnuts Recipe
Step 1: Gather and Prep Your Ingredients
First things first, chop your cooked chicken into bite-sized pieces. You want them small enough to easily scoop but not mushy. Then, finely chop the scallions, both green and white parts—they add a lovely fresh bite. Slice the celery thinly for that nice crunch we all crave.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the chicken, scallions, celery, dried cranberries, chopped walnuts, fresh dill, and orange zest. Here’s a little tip: mix gently at this stage so the dill and zest get evenly distributed and don’t form clumps of flavor in just one spot.
Step 3: Add the Creamy Goodness
Now for the mayo—stir in about one and a quarter cups to coat everything evenly. This is where the salad really comes together. Taste as you go, then season with salt and pepper until it sings. Remember, a little salt can elevate all those flavors beautifully.
Step 4: Chill and Serve
Wrap your bowl and chill for at least 30 minutes. I’ve found that letting it rest in the fridge allows the flavors to meld and the orange zest to infuse the salad with its citrus brightness. Serve cold for the best texture and flavor experience.
Top Tip
I’ve made this Cranberry Chicken Salad with Walnuts Recipe dozens of times and trust me: the devil’s in the details. Little touches can make all the difference between “meh” and “wow.” These are some of the things I do to get it just right every time.
- Freshness really counts: Always use freshly chopped dill and zest oranges yourself—pre-packaged zest just isn’t the same.
- Don’t overdo the mayo: Start with less and add gradually—you want everything coated, not swimming in dressing.
- Toast those walnuts: Lightly toasting your walnuts brings out their oils and adds extra crunch and depth of flavor.
- Chill before serving: I never skip this step. The flavors mellow out and you get a perfect chilled texture that tastes so refreshing.
How to Serve Cranberry Chicken Salad with Walnuts Recipe
Garnishes
I keep garnishes simple. Sometimes a sprinkle of extra chopped walnuts on top adds a nice rustic look and crunch. A few fresh dill fronds make it look pretty and hint at the flavors inside. A light dusting of freshly ground pepper gives it a bit of kick.
Side Dishes
This chicken salad pairs beautifully with a crisp green salad, crunchy kettle chips, or even a side of fresh fruit like sliced apples or grapes. When I have the time, some warm crusty bread or buttery croissants complete the meal perfectly.
Creative Ways to Present
For a party, I like to serve this salad inside hollowed-out avocados or stuff it into mini pita pockets for bite-sized snacks. Another favorite is using it as a filling for colorful bell pepper boats – they look vibrant and add a fresh crunch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cranberry chicken salad in an airtight container in the fridge. It keeps perfectly for up to 3 days. I recommend giving it a quick stir before serving again, since the mayonnaise settles and the nuts can soften a bit.
Freezing
From my experience, this salad doesn’t freeze well because the mayo and celery lose their texture after thawing. I’d suggest making just the amount you plan to eat within a few days for the best taste and consistency.
Reheating
This salad is best enjoyed cold or at room temperature, so I don’t recommend reheating. If you’d like it less chilly, just take it out of the fridge about 20 minutes before serving, and it’ll soften up nicely without losing its freshness.
Frequently Asked Questions:
Absolutely! Pecans are a great substitute if you want a milder flavor. You could also try almonds for a different crunch, but walnuts give the best classic texture and slight bitterness to balance the sweetness.
Leftover roasted or rotisserie chicken is ideal because it’s flavorful and easy to shred. You can also poach chicken breasts or thighs fresh—just cook gently so the meat stays tender and moist before chopping.
Yes! This recipe calls for mayonnaise which is dairy-free by nature. Just be sure to check the mayo brand to confirm it’s free of dairy ingredients, and skip any add-ons like sour cream or yogurt unless they’re dairy-free.
It stays fresh and delicious for up to 3 days in an airtight container. Always give it a quick stir before serving leftovers to redistribute the dressing and check for any changes in texture or flavor.
Final Thoughts
This Cranberry Chicken Salad with Walnuts Recipe has become one of those comforting staples in my home. It’s the kind of dish I make when I need something easy but satisfying, or when friends drop by unexpectedly. I know you’ll enjoy it just as much as I do, so give it a try and tweak it to make it your own. Trust me, it’ll become a new favorite before you know it!
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Cranberry Chicken Salad with Walnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Description
A delicious and creamy cranberry chicken salad featuring chopped cooked chicken, dried cranberries, crunchy walnuts, fresh dill, and a hint of orange zest, combined with mayonnaise for a flavorful and easy-to-make dish perfect for sandwiches, wraps, or green salads.
Ingredients
Salad Ingredients
- 6 cups chopped cooked chicken
- 1 cup chopped scallions (green and white ends)
- ¾ cup sliced celery
- ¾ cup dried cranberries
- ½ cup chopped walnuts (or pecans)
- 2 tablespoons fresh chopped dill
- 1 teaspoon orange zest
Dressing
- 1 ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Combine ingredients: In a large mixing bowl, add the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Stir gently to evenly distribute the herbs and zest without clumping.
- Add mayonnaise: Slowly mix in the mayonnaise, ensuring all the ingredients are well coated and combined thoroughly for a creamy texture.
- Season and chill: Taste the chicken salad and add salt and pepper as desired. Cover the bowl and chill in the refrigerator until ready to serve, allowing the flavors to meld.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Walnuts can be substituted with pecans or almonds for different nutty flavors.
- Feel free to adjust the mayonnaise quantity to make the salad creamier or lighter.
- Try adding chopped apples or grapes for extra sweetness and texture.
- This chicken salad is excellent for sandwiches, wraps, or served over fresh greens.
- Chill for at least 1 hour to enhance flavor melding before serving.
Nutrition
- Serving Size: 4 oz
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 52 mg

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