There’s something about the bright, tangy burst of dried cranberries paired with crunchy walnuts that makes this Cranberry Chicken Salad with Walnuts Recipe truly stand out. It’s creamy, comforting, and surprisingly fresh — perfect for lunchboxes, picnics, or anytime you want an easy, elegant meal.

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 still remember the first time I made this cranberry chicken salad — it instantly became a favorite for weekend gatherings and quick weekday meals. What I love most is how the flavors balance perfectly without feeling heavy or boring.

Burst of Flavor: The dried cranberries bring a sweet tartness that brightens every bite.
Crunch Factor: Toasty walnuts add a satisfying crunch that’s impossible to resist.
Versatile & Easy: Use leftover chicken and whip it up in under 20 minutes — no fuss, all flavor.
Fresh Twist: A touch of orange zest and fresh dill lifts this salad above the usual chicken salad routine.

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

Each ingredient in this Cranberry Chicken Salad with Walnuts Recipe plays a key role, and I always make sure to choose fresh, quality items for the best results. Here’s why they work so well together and a few tips on picking them:

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: Leftover roasted or rotisserie chicken is perfect here — juicy and tender, it forms the creamy protein base.
Scallions (green and white ends): Add a mild onion kick and crunch without overpowering the salad.
Celery: For that classic crisp texture; slice it thin so it blends well.
Dried cranberries: Sweet yet tart, these give the salad its signature pop of flavor.
Walnuts (or pecans): I love walnuts toasted to bring out their nuttiness and add crunch.
Fresh chopped dill: This herb adds a lovely fresh, slightly tangy note that brightens the whole dish.
Orange zest: Just a teaspoon or so wakes up the salad with subtle citrus aroma.
Mayonnaise: The creamy binder—use a good quality mayo for the best texture and flavor.
Salt and pepper: Simple seasonings that make all the ingredients sing together.

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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 best things about this Cranberry Chicken Salad with Walnuts Recipe is how easy it is to modify based on what you love or have on hand. I often tweak it to suit the season or my mood!

Variation: I sometimes swap walnuts for toasted pecans or almonds, depending on what I have. Each nut adds a slightly different crunch and flavor that’s worth experimenting with.
Dietary Modifications: To lighten it up, you can substitute part mayo with Greek yogurt — it adds tang and cuts calories without sacrificing creaminess.
Seasonal Changes: Fresh herbs change the game — in spring, try tarragon; in late summer, basil pairs nicely instead of dill.
Add-Ins: For a little extra color and nutrition, diced apple or cucumber work beautifully if you want to surprise your taste buds.

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

Step 1: Gather and Prep Your Ingredients

I always start by chopping the cooked chicken into bite-sized pieces — it makes the salad easier to eat and helps the flavors blend. Then, I chop scallions, slice celery, and coarsely chop walnuts. Fresh dill and orange zest go in last to preserve their aromatic punch.

Step 2: Combine the Dry Ingredients First

In a large bowl, mix the chicken, scallions, celery, cranberries, walnuts, dill, and orange zest thoroughly. This step is key to avoid those fresh herbs or zest from clumping in one spot; you want even flavor in every bite.

Step 3: Add the Mayonnaise and Season

Fold the mayonnaise in gently but completely so everything gets coated well. Now it’s time to taste — add salt and pepper gradually until it hits that perfect balance. Don’t rush this part; seasoning makes a huge difference.

Step 4: Chill and Serve

Cover the salad and pop it in the fridge for at least 30 minutes if you can — this gives time for the flavors to marry beautifully. Trust me, it tastes even better the next day!

Top Tip

Making this Cranberry Chicken Salad with Walnuts Recipe has taught me that small details truly elevate a simple dish. Here are some insider tips to get it just right every time.

Use leftover chicken: It saves cooking time and often tastes better because it’s had time to rest and develop flavor.
Toast your walnuts: Lightly toasting nuts in a dry pan brings out depth and adds amazing crunch — don’t skip this step if you can.
Don’t overdo the mayo: Adding just enough mayonnaise keeps the salad creamy but not soggy. You can always add more if needed.
Chill before serving: This simple step makes the flavors mingle and improves the texture — the difference is worth the wait.

How to Serve Cranberry Chicken Salad with Walnuts Recipe

cranberry chicken salad - Serving Suggestion

Garnishes

I often sprinkle extra chopped dill or a few walnuts on top right before serving for a pretty finish. Sometimes, thin orange zest curls add an unexpected zing and visual pop that guests love.

Side Dishes

This salad pairs perfectly with buttery croissants, crusty baguette slices, or a crisp green salad dressed lightly with vinaigrette. For a heartier lunch, I serve it alongside roasted sweet potatoes or grilled asparagus.

Creative Ways to Present

For special occasions, I love serving this chicken salad inside hollowed avocados or inside crisp romaine leaf cups. It makes a beautiful appetizer or party bite, and everyone gets their own little salad “boat.”

Make Ahead and Storage

Storing Leftovers

After enjoying plenty fresh, I keep leftovers in an airtight container in the fridge. It stays fresh and flavorful for up to 3 days — perfect for quick lunches.

Freezing

I haven’t had great luck freezing chicken salad with mayonnaise—the texture tends to get watery and separated. For best results, make this salad fresh or store chilled but un-frozen.

Reheating

Since this salad is best served cold, I recommend eating it chilled. If you want warm chicken salad, try gently warming the chicken separately and mixing in fresh mayo afterward.

Frequently Asked Questions:

Can I use rotisserie chicken for this salad?

Absolutely! Using rotisserie or leftover cooked chicken is my go-to shortcut for this Cranberry Chicken Salad with Walnuts Recipe — it saves time and adds rich flavor from the seasoning already on the chicken.

What can I substitute for mayonnaise?

If you want to lighten the salad, substituting some or all of the mayo with Greek yogurt works wonderfully. It keeps the creamy texture but adds a subtle tang and fewer calories, making the salad feel fresher and less heavy.

Can I make this salad ahead of time?

Definitely — this salad actually tastes better after chilling for a few hours or overnight. Just be sure to cover it tightly to prevent it from drying out or absorbing fridge odors.

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

When stored properly in an airtight container, the cranberry chicken salad with walnuts will stay fresh for up to 3 days in the refrigerator. After that, the flavor and texture might start to decline.

Final Thoughts

This Cranberry Chicken Salad with Walnuts Recipe holds a special place in my kitchen repertoire — it’s one of those dishes that feels like a little celebration every time I make it. Whether you pack it for lunch, serve it at a brunch, or enjoy it as a simple dinner, I hope you get as much joy out of it as I do. Give it a try, tweak it to your taste, and make it your own little slice of delicious comfort!