Cranberry Walnut Chicken Salad Recipe

Overview

This cranberry walnut chicken salad balances creamy, tangy dressing with sweet dried cranberries, crunchy toasted walnuts, and fresh celery. It is an easy way to turn cooked chicken into a filling lunch or light dinner.

The recipe makes about 4 cups, enough for 4 generous servings. Chill it before serving if you have time; the flavors settle and the dressing clings more evenly to the chicken.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, cooked and cooled
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon kosher salt, plus more for seasoning the chicken if cooking it yourself
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup dried cranberries
• 3/4 cup walnut halves or pieces, toasted and roughly chopped
• 2 celery stalks, finely diced, about 1/2 cup
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh parsley, optional
• Lettuce leaves, sandwich bread, croissants, or crackers, for serving

How to make it

1. Cook the chicken if needed. Place the chicken in a saucepan and add enough cold water to cover it by about 1 inch. Add a pinch of salt. Bring the water to a gentle simmer over medium heat, then reduce the heat so the surface barely bubbles. Cook boneless chicken breasts for 12 to 16 minutes, or thighs for 15 to 20 minutes, depending on thickness. The chicken is done when the thickest part reaches 165°F and the center is opaque. Transfer it to a plate and cool completely before chopping. You can also use leftover roasted or grilled chicken.

2. Toast the walnuts. While the chicken cools, place the walnuts in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until they smell nutty and the cut edges are lightly browned. Transfer them to a plate immediately so they do not continue cooking in the hot pan. Cool, then chop into bite-size pieces.

3. Make the dressing. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper. The mixture should be smooth, creamy, and lightly tangy. Taste it before adding the chicken. If it tastes flat, add another small squeeze of lemon; if it is too sharp, add 1 teaspoon more honey.

4. Prepare the chicken and vegetables. Cut or pull the cooled chicken into roughly 1/2-inch pieces. Smaller pieces distribute the dressing well, while pieces that are too small can make the salad pasty. Add the chicken, cranberries, toasted walnuts, celery, red onion, and parsley to the bowl with the dressing.

5. Combine gently. Fold everything together with a rubber spatula until the chicken and vegetables are evenly coated. Scrape the bottom and sides of the bowl as you mix, but stop as soon as the ingredients are combined so the walnuts stay crunchy.

6. Chill and serve. Cover and refrigerate for at least 30 minutes, or serve immediately if the chicken was already cold. Stir once before serving. Spoon the salad into lettuce cups, layer it between slices of bread, pile it onto a croissant, or serve it over mixed greens.

Expert tips

• Use fully cooled chicken. Warm chicken can loosen the dressing and make the salad seem oily. If you are in a hurry, spread the cooked chicken on a plate and refrigerate it uncovered for 15 to 20 minutes before chopping.
• Keep the crunch. Toast the walnuts separately and add them just before serving if you are making the salad more than a few hours ahead.
• Adjust the texture. For a looser salad, stir in 1 tablespoon mayonnaise or yogurt at a time. For a firmer sandwich filling, use 1 tablespoon less yogurt.
• Make it less sweet. Reduce the cranberries to 1/2 cup and use 2 teaspoons honey in the dressing. For extra sweetness, keep the full amounts and add a finely diced crisp apple.
• Substitute carefully. Pecans can replace the walnuts, and dried cherries or chopped dried apricots can replace the cranberries. For a nut-free version, use toasted sunflower seeds or pumpkin seeds.
• Avoid watery celery. After dicing, pat the celery dry if it looks especially moist; excess water can thin the dressing.

Serving and storage

Serve the chicken salad cold or cool, not hot. It is especially good on sturdy bread, toasted sourdough, lettuce leaves, or crackers. If serving it at a gathering, keep the bowl nested over ice and return leftovers to the refrigerator promptly.

Store the finished salad in a covered container in the refrigerator and use it within 3 to 4 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the surrounding temperature is above 90°F. The walnuts will soften over time, so add a fresh spoonful of toasted nuts before serving leftover portions if desired.

Frequently asked questions

Can I make cranberry walnut chicken salad ahead of time?

Yes. Prepare it up to 1 day ahead and keep it covered in the refrigerator. For the best crunch, reserve the toasted walnuts and stir them in just before serving.

What chicken works best for this recipe?

Poached, roasted, grilled, or leftover chicken all work. Boneless chicken breasts give a mild, lean salad, while boneless thighs are more tender and flavorful. Cool the chicken completely before mixing it with the dressing.

How can I make this chicken salad without mayonnaise?

Replace the mayonnaise with an equal amount of plain Greek yogurt for a tangier, lighter dressing. If the result tastes too sharp, add another teaspoon of honey or use half Greek yogurt and half sour cream.

Why is my chicken salad watery?

Watery celery, warm chicken, or excess moisture from another ingredient can thin the dressing. Pat the celery dry, cool the chicken fully, and add extra mayonnaise or yogurt 1 tablespoon at a time if needed.

Can I freeze cranberry walnut chicken salad?

Freezing is not recommended because mayonnaise-based dressing can separate and the celery and walnuts lose their texture after thawing. Refrigerate it instead and use it within 3 to 4 days.