Name: Cranberry Chicken Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 6 cups chopped cooked chicken; 1 cup chopped scallions (green and white ends); 3/4 cup sliced celery; 3/4 cup dried cranberries; 1/2 cup chopped walnuts (or pecans); 2 tablespoons fresh chopped dill; 1 teaspoon orange zest; 1 1/4 cup mayonnaise; Salt and pepper to taste

There’s something wonderfully fresh and a little festive about this Cranberry Chicken Salad Recipe that makes it a standout at any table. The bright orange zest and sweet cranberries pair so nicely with crunchy walnuts and tender chicken — it’s a combo that keeps everyone asking for seconds.

A thick sandwich sits on a white plate with green stripes, resting on a white marbled surface. The sandwich has three layers: the bottom layer is a slice of soft light brown bread, topped with fresh green lettuce leaves that curve up at the edges. The middle layer is a chunky salad made from creamy white dressing mixed with white meat pieces, small green celery bits, dark red dried cranberries, and sprinkled with small green herb pieces for freshness. The top layer is another slice of light brown bread placed slightly open, showing the filling inside. Photo taken with an iphone --ar 2:3 --v 7

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 Recipe
Top Tip
How to Serve Cranberry Chicken Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Chicken Salad Recipe

Why You'll Love This Recipe

Honestly, this cranberry chicken salad recipe has been a go-to for me during busy weeks and potlucks alike. It’s easy to make, has a lovely balance of sweet, savory, and tangy flavors, plus that satisfying crunch that I crave in a salad.

Perfect Balance: Sweet dried cranberries blend beautifully with fresh dill and orange zest for complexity.
Crunch Factor: Walnuts add richness and a lovely texture contrast to the tender chicken.
Quick & Easy: It comes together in about 20 minutes, great for last-minute lunches or picnic contributions.
Versatile Serving: Great in sandwiches, on greens, or wrapped up in your favorite flatbread.

A sandwich on a green plate with light stripes, showing two slices of soft, light brown bread with the top slice slightly tilted. Inside, there is a thick layer of creamy chicken salad mixed with visible small green herbs, pieces of celery, and dark red dried cranberries, all sitting on a fresh, bright green leaf of lettuce. Above and to the side, a white bowl with a black rim holds more of the creamy chicken salad, showing its chunky texture and mix of ingredients. The setting is on a white marbled surface with a colorful striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cranberry Chicken Salad Recipe come together like old friends — each one bringing a unique flavor or texture. From tender shredded chicken to the bright zing of orange zest, every element complements the others perfectly.

Flat lay of chopped cooked chicken breast pieces, a bunch of fresh scallions showing both green and white ends, crisp celery stalks sliced, a small mound of dried cranberries, a heap of chopped walnuts, fresh sprigs of dill, a thin strip of bright orange zest, a small white bowl filled with creamy mayonnaise, and a small white bowl containing coarse sea salt alongside another with freshly ground black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chopped cooked chicken: Using shredded or chopped leftover roast chicken keeps things easy and flavorful.
Chopped scallions: Adds a mild onion flavor and a little crunch; both green and white parts bring freshness.
Sliced celery: Gives a classic crisp bite that balances the creamy mayo base.
Dried cranberries: Sweetness with a bit of chewiness brightens every spoonful.
Chopped walnuts (or pecans): I love walnuts for their deep, nutty flavor and satisfying crunch; pecans work just as well.
Fresh chopped dill: A fragrant herb that adds an unexpected but delightful taste twist.
Orange zest: Imparts a citrusy sparkle that lifts the whole salad.
Mayonnaise: The creamy binder that brings everything together while keeping texture light and smooth.
Salt and pepper: Basic but essential for seasoning and balancing flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this cranberry chicken salad recipe is how easy it is to make it your own. Whether you like it a bit creamier, with extra herbs, or want to swap walnuts for a different nut, it’s totally flexible to match your taste.

Variation: I once added chopped apples for a juicy crunch that paired beautifully with the cranberries — it felt like an instant autumn upgrade.
Diet-friendly: Swap mayonnaise for Greek yogurt to lighten it up without losing creaminess.
Spice it up: Try adding a pinch of cayenne or smoked paprika for a subtle kick that wakes up the flavors.
Nut options: Feel free to use toasted almonds or pecans if walnuts aren’t your favorite.

Step-by-Step: How I Make Cranberry Chicken Salad Recipe

Step 1: Gather and prep ingredients

I always start by chopping my cooked chicken into bite-sized pieces—leftover roasted chicken works perfectly here. Next, I chop scallions and celery, then prepare the dill and zest the orange right over the bowl to catch all that fragrant citrus oils.

Step 2: Combine the dry ingredients

Place the chopped chicken, scallions, celery, dried cranberries, walnuts, dill, and orange zest in a large bowl. Mixing these before adding mayo ensures even distribution of bright flavors and prevents clumps of herbs or zest.

Step 3: Add mayonnaise and season

Next, stir in the mayonnaise to coat everything evenly. Take a taste and then add salt and pepper little by little — it’s easy to over-season, so start small and adjust! Cover and chill the salad for at least 20 minutes to let flavors marry.

Top Tip

From my time making this cranberry chicken salad, a few helpful tricks really make a difference in the final dish and your prep experience.

Use leftover cooked chicken: It reduces cooking time and adds deep roasted flavor, making the salad tastier than using boiled chicken.
Zest right over the bowl: This simple step preserves all those citrus oils, brightening the whole mix without extra mess.
Chop uniformly: Cutting vegetables and chicken into similar sizes helps with every bite having balanced flavor and texture.
Chill before serving: The flavors bloom while chilling; serving immediately won’t give you the same delicious meld of tastes.

How to Serve Cranberry Chicken Salad Recipe

cranberry chicken salad - Serving Suggestion

Garnishes

I usually garnish with a few fresh dill sprigs or thin orange peel curls — it just looks so inviting and adds a visual hint of what’s inside. Crushed walnuts on top add extra crunch and make for a nice textural contrast.

Side Dishes

This salad is lovely alongside crisp mixed greens, a simple cucumber salad, or crunchy pickles. I also love serving it with crusty artisan bread or toasted sandwich buns for crusty versus creamy contrast.

Creative Ways to Present

For special occasions, I like to stuff this cranberry chicken salad into hollowed-out mini bell peppers or fanciful endives. It’s a charming way to serve appetizers and always gets compliments!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it often tastes even better the next day. Just give it a quick stir before serving.

Freezing

I don’t recommend freezing this salad because mayonnaise can separate when thawed, and the texture of celery and cranberries changes. It’s best enjoyed fresh or refrigerated only.

Reheating

This chicken salad is best served cold or at room temperature, so no reheating is needed. If you want it a bit warmer, just let it sit out for 15-20 minutes before enjoying.

Frequently Asked Questions:

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor with minimal effort. Just chop it into bite-sized pieces and you’re good to go.

What can I substitute for mayonnaise?

Greek yogurt is an excellent substitute if you want to lighten the salad while keeping creaminess. You could also use a mix of yogurt and a little mayo to balance tang and texture.

How far ahead can I make this salad?

You can make this salad a day ahead and store it covered in the fridge. Just give it a good stir before serving to redistribute any dressing that may have settled.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm, so they aren’t a great direct substitute. If you want to try fresh, consider lightly cooking them with a bit of sugar to soften and sweeten before adding to the salad.

Final Thoughts

This Cranberry Chicken Salad Recipe is one of those simple pleasures you’ll want to keep on hand. It’s bright, creamy, crunchy, and easy to whip up any time you have cooked chicken lying around. I love how it’s easy to customize yet always feels special enough to serve when friends come over. Give it a try — I’m pretty sure it’ll become a favorite in your recipe rotation too.