Cranberry Chicken Salad
Cranberry chicken salad is the perfect mix of creamy, crunchy, and a little sweet in every bite. Tender chicken is tossed with crisp celery, cranberries, and pecans in a tangy, creamy dressing that’s hard to resist. It’s quick to make and perfect for sandwiches, wraps, or crackers!
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A Note from Kim
A Classic I Keep Coming Back To
This cranberry chicken salad is one of my favorite lunches. I love the mix of creamy dressing, tender chicken, and the pop of sweetness from the cranberries. It’s simple, but every bite has great flavor and texture.
Chicken salad is something I make on repeat for easy lunches and quick dinners. I’ve also shared my jalapeño popper chicken salad and honey mustard chicken salad, and each one has its own delicious twist.
This classic cranberry version is the one I come back to most often. It’s creamy, crunchy, slightly sweet, and perfect for sandwiches, wraps, or scooping up with pita chips.
With love (and lots of good eats), 
This recipe is absolutely outstanding, so much flavor in every bite, with the perfect mix of textures. It’s definitely going straight into my favorites!
— Tammy
Ingredients You’ll Need
My classic chicken salad recipe was already a favorite, but once I added lemon juice and Dijon mustard, it became even better, bright, tangy, and so flavorful.
You can find all measurements in the recipe card below.
- Chicken: Use shredded or cubed chicken. I like to use shredded chicken and then chop it up into really small pieces. Rotisserie chicken works great and adds extra flavor.
- Celery & green onions: For fresh crunch and a light savory bite that balances the creamy dressing.
- Cranberries & pecans: The sweet cranberries and nutty pecans bring the perfect mix of chewy and crunchy texture. You can also swap in other dried fruit or nuts if desired.
- Greek yogurt & mayo: The combo keeps the salad creamy with a nice balance of richness and tang. You can adjust the ratio based on how light or rich you want it.
- Dijon mustard & lemon juice: My two favorite ingredients for adding brightness and a subtle tang that really elevates the salad.
- Salt & pepper: Essential for bringing everything together and enhancing the overall flavor.
Variations and Substitutions
- Fruity crunch: Add diced apples or grapes for a sweet, juicy bite and extra crunch.
- Change it up: Swap the cranberries and pecans for dried cherries, raisins, walnuts, almonds, cashews, or chopped dates.
- Lighten it up: Use all Greek yogurt for a lighter version, or go with all mayo for a richer, more classic flavor.
- More flavor: Apple cider vinegar or red wine vinegar can replace the lemon juice, and honey mustard is a delicious substitute for Dijon.
How to Make Cranberry Chicken Salad
You can find the printable recipe card at the bottom.
Step 1: Shred the chicken. Shred and chop chicken into small pieces. I actually like it chopped up even more than what is pictured.
Step 2: Combine. In a large bowl, mix the shredded chicken with the diced celery, sliced green onion, dried cranberries and chopped pecans.
Step 3: Mix the dressing. In a separate medium bowl, stir together the plain Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt and ground black pepper.
Step 4: Toss the salad with dressing. Pour the dressing over the chicken mixture and toss to fully combine. Then dig in and enjoy!
Kim’s Recipe Tips
- Chop it small: The smaller the chicken pieces, the better the texture and the easier it is to scoop or spread.
- Let it chill: A short rest in the fridge helps all the flavors blend together even more.
- Serving: My favorite way to serve this is piled high on a buttery croissant for the perfect sandwich!
- Storing leftovers: Keep leftover chicken salad in an airtight container for 3–4 days. Give it a good stir before serving, as some liquid may separate over time.
More Chicken Salad Recipes to Try
If you try this chicken salad with cranberries, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Cranberry Chicken Salad
Ingredients
- 3 cups (about 1 pound) shredded or cubed chicken*
- 1/2 cup (68g) finely diced celery, about 1½ stalk
- 1/2 cup (32g) finely sliced green onions, about 4 whole green onions
- 1/2 cup (79g) dried cranberries, craisins, or other dried fruit
- 1/2 cup (59g) chopped pecans, walnuts or almonds work too
- 1/2 cup (120g) plain Greek yogurt, or use additional mayo
- 1/2 cup (115g) mayonnaise, or use additional Greek yogurt
- 1 tablespoon (15g) Dijon mustard
- 2 teaspoons (22g) lemon juice, optional, about 1/2 large lemon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
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Instructions
- If you need to cook chicken for this recipe, salt & pepper chicken and bake at 375ºF for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken.
- Shred or chop the 3 cups (about 1 pound) shredded or cubed chicken* and combine it with 1/2 cup (68g) finely diced celery, 1/2 cup (32g) finely sliced green onions, 1/2 cup (79g) dried cranberries, and 1/2 cup (59g) chopped pecans in a large bowl.
- In a separate medium bowl, stir together the 1/2 cup (120g) plain Greek yogurt, 1/2 cup (115g) mayonnaise, 1 tablespoon (15g) Dijon mustard, 2 teaspoons (22g) lemon juice, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Pour the dressing over the chicken mixture and toss to fully combine. Serve with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
Notes
- You can use all Greek yogurt for a lighter option or go with all mayo if you prefer a richer, creamier salad, but I really love the balance of flavor when you use half of each!
- Store leftover chicken salad in a tightly sealed container in the refrigerator for 3-4 days.
Did you make this recipe?
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This recipe is absolutely outstanding, so much flavor in every bite, with the perfect mix of textures. It’s definitely going straight into my favorites!