Name: Cranberry Chicken Salad with Walnuts 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); ¾ cup sliced celery; ¾ cup dried cranberries; ½ cup chopped walnuts (or pecans); 2 tablespoons fresh chopped dill; 1 teaspoon orange zest; 1 ¼ cup mayonnaise; Salt and pepper, to taste

There’s something truly comforting about a well-made salad packed with textures and flavors dancing together. This Cranberry Chicken Salad with Walnuts Recipe stands out because it balances juicy chicken, tangy cranberries, and crunchy walnuts making it a perfect dish for lunches, picnics, or easy dinners.

A sandwich with two slices of light brown bread, one slice on top slightly tilted, placed on a white plate with green stripes, on a white marbled surface. Inside the sandwich, there is a fresh green lettuce leaf at the bottom, topped with a chunky mixture of creamy white chicken salad with visible small pieces of celery, dark red dried cranberries, and flecks of green herbs. In the background, there is a white bowl filled with more of the chicken salad, and a striped cloth with green, yellow, and red colors. 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 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 always keep this cranberry chicken salad recipe in my rotation because it’s fresh, flavorful, and comes together so quickly. It’s that rare salad that feels indulgent without being heavy, and it’s great warm or cold — you can’t go wrong.

Bright & Balanced: The dried cranberries and orange zest bring a citrusy sweetness that lifts the entire salad.
Crunch Factor: Walnuts add a satisfying crunch, contrasting beautifully with tender chicken and crisp celery.
Versatile Use: Whether you scoop it onto bread for sandwiches or pile it on leafy greens, it’s always tasty and fresh.
Easy to Customize: You can swap in pecans or other nuts, or jazz it up with herbs you love most.

The image shows a sandwich on a white plate with green stripes. The sandwich has two slices of soft light brown bread, with a thick layer of chicken salad in between. The chicken salad is creamy white with dark red dried cranberries and small green herbs mixed in, and a fresh bright green lettuce leaf is placed under the chicken salad. In the background, there is a white bowl with a black rim that holds more of the chicken salad. A colorful yellow, green, and red striped cloth is nearby, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Cranberry Chicken Salad with Walnuts Recipe comes from how each ingredient adds a unique texture or flavor. From the creamy mayo that binds it all to fresh dill that gives it an herbal punch, each element plays its part perfectly.

Flat lay of chopped cooked chicken pieces, a small bunch of fresh scallions with green and white ends, sliced celery sticks, a small pile of dried cranberries, roughly chopped walnuts, a few sprigs of fresh dill, a thin strip of bright orange zest, a small white ceramic bowl filled with creamy mayonnaise, and a small white bowl containing coarse salt and whole black peppercorns, all arranged in perfect symmetry 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

Cooked chicken: The base of the salad; leftover roasted or poached chicken works wonderfully for convenience and flavor.
Scallions: They add a mild oniony brightness without overpowering the other ingredients.
Celery: For that necessary crisp bite and subtle sweetness.
Dried cranberries: Provide chewy texture and tangy sweetness that cuts through the creamy mayo.
Walnuts (or pecans): Bring a toasted, nutty crunch that complements all the other textures.
Fresh dill: Adds a refreshing and slightly grassy note, lifting the whole salad.
Orange zest: Delivers a citrus aroma and a lovely zing that makes the salad feel bright and fresh.
Mayonnaise: The creamy binding agent that brings it all together while offering richness.
Salt and pepper: Essential to balance and enhance all the flavors beautifully.

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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

I love playing around with this salad depending on what I have in the fridge. Feel free to swap nuts or herbs, even swap the mayo for Greek yogurt if you want a lighter version. The key is to keep the balance of textures and that bright fruity kick.

Variation: Once, I added a pinch of curry powder for a savory twist, and my family couldn’t get enough — it’s a fun way to surprise your tastebuds!
Nut Swaps: Pecans or even toasted almonds work great, so use what you prefer or have on hand.
Herb Flexibility: Fresh parsley or tarragon can substitute dill if you want a milder herbal note.
Mayonnaise alternative: Greek yogurt or a mix of yogurt and mayo works well for a tangier, lighter dressing.

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

Step 1: Prep and Combine Your Ingredients

First, I chop up about 6 cups of cooked chicken into bite-sized pieces — leftover roasted chicken is perfect here. Then, I finely chop scallions, slice celery, and roughly chop walnuts. Combining dried cranberries and fresh dill next, I add fresh orange zest for brightness right before mixing everything in a big bowl. The trick is to toss gently at this stage to make sure the orange zest and dill distribute evenly without clumping.

Step 2: Mix in the Mayonnaise

I spoon in about 1¼ cups of mayonnaise and fold everything together until well coated. This creamy layer is what brings the salad together and gives it that irresistible mouthfeel. I always taste at this point to season with salt and pepper — don’t be shy here, seasoning is key.

Step 3: Chill and Serve

After mixing, I cover the bowl tightly and chill the salad in the fridge for at least 30 minutes. This resting time lets the flavors meld beautifully. You can eat it right away, but the chilled version always tastes better — more refreshing and well-rounded.

Top Tip

After making this cranberry chicken salad with walnuts several times, I’ve learned a few tricks that totally elevate the dish and help avoid common pitfalls.

Don’t Overmix: Folding gently keeps the walnuts crunchy and prevents the salad from turning mushy.
Use Fresh Zest: Just a teaspoon of fresh orange zest makes a huge difference compared to dried or old zest.
Chilling is Crucial: Letting the salad rest ensures the mayonnaise softens and the flavors blend, so try not to skip this step.
Adjust to Taste: Mayo amounts can vary based on personal preference — start with less, then add more if you want creamier texture.

How to Serve Cranberry Chicken Salad with Walnuts Recipe

cranberry chicken salad - Serving Suggestion

Garnishes

When I serve this salad, I like to sprinkle a little extra chopped dill on top plus a few whole walnuts for visual appeal and an extra crunch. Sometimes I’ll add a few fresh cranberries if I have them on hand — they add a juicy pop that’s delightful.

Side Dishes

Pair it with crisp green salads or roasted veggies, fresh fruit, or even a light soup for a satisfying meal. It’s especially nice with simple sides like cucumber slices or a crusty baguette to scoop up every last bit.

Creative Ways to Present

For potlucks or special occasions, I love serving this cranberry chicken salad in hollowed-out avocados or as a filling for buttery croissants. It also makes a great topping for endive leaves — that adds a pretty, bite-sized option perfect for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps beautifully for up to 3 days. The flavors actually deepen over time, making it even more delicious the next day.

Freezing

Because of the mayonnaise and fresh ingredients, I don’t recommend freezing this salad as it changes the texture — better to enjoy fresh or within a few days.

Reheating

This salad is best served cold or at room temperature, so I usually take it out of the fridge about 15-20 minutes before serving rather than reheating. This lets the flavors come alive without losing texture.

Frequently Asked Questions:

Can I use leftover chicken for this salad?

Absolutely! Leftover roasted or poached chicken works perfectly and saves prep time. Just make sure to chop it into uniform, bite-sized pieces for the best texture.

Can I substitute mayonnaise for something else?

Yes! You can swap mayonnaise with Greek yogurt or a mix of Greek yogurt and mayo for a lighter, tangier option. Keep in mind this changes the flavor profile slightly but still delicious.

How long does the cranberry chicken salad keep in the fridge?

Stored in an airtight container, the salad stays fresh for up to 3 days. Flavors actually improve a bit after resting overnight, so it's perfect for make-ahead meals.

Can I add other nuts or fruit instead?

Definitely! Pecans or toasted almonds make great substitutes for walnuts. You can even add chopped apples or grapes instead of cranberries for a different sweet element. Just keep a balance of texture and flavor in mind.

Final Thoughts

This Cranberry Chicken Salad with Walnuts Recipe has become one of those dishes I turn to when I want something easy but impressive. It’s packed with flavor, simple to prepare, and endlessly adaptable to what’s in your kitchen. I hope you enjoy making it and sharing it with friends and family as much as I do—it really does brighten up any meal!