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–+ servings

Cranberry Chicken Salad

A quick, creamy mix of shredded chicken, sweet-tart cranberries, crunchy celery, and walnuts, perfect for busy lunches or light dinners.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 cups cooked chicken, shredded rotisserie or leftover chicken works great
  • 1/2 cup dried cranberries
  • 1/4 cup chopped celery
  • 1/4 cup chopped walnuts
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

Preparation

  • Place the shredded chicken in a large mixing bowl.
  • Add the dried cranberries, chopped celery, and chopped walnuts to the bowl. Toss to combine.
  • In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Season the dressing lightly with salt and pepper.
  • Pour the dressing over the chicken mixture. Toss gently until everything is evenly coated.
  • Taste and adjust seasoning with more salt, pepper, or lemon if needed.
  • Chill for 10–20 minutes if you have time, then serve cold.

Notes

Swap Greek yogurt for some or all of the mayo to cut calories and add tang; pistachios or pecans can replace walnuts; use lime instead of lemon for a slightly different citrus note. This salad stores well in the refrigerator for 3-4 days.