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Cranberry Walnut Chicken Salad with Vintage Fork on White Plate

Cranberry Walnut Chicken Salad Recipe

Cranberry Walnut Chicken Salad is easy to make with leftover chicken and full of flavor! It has nutty crunch from walnuts, bursts of sweet/tart cranberries, and a creamy dressing.
Course Salad
Cuisine American
Prep Time 10 minutes
Servings 4 servings
Calories 369kcal


  • About 1 1/4 cups cooked chopped chicken breast or about 1/2 lb/225 g raw boneless, skinless chicken breasts
  • 1/2 cup walnuts toasted and chopped
  • 6 tablespoons unsweetened dried cranberries
  • 1 large stalk celery finely chopped
  • 1/2 medium white onion finely chopped
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup mayo or 1/4 cup mayo + 1/4 cup Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  • Toss together all ingredients in a large bowl.
  • Serve, or store covered in the fridge for up to 3 days before serving.


Serving suggestions:
  1. On top of salad greens for lunch.
  2. Along with toast and tea for breakfast.
  3. Made into a sandwich, wrap, or stuffed inside a pita.
  4. Tossed with pasta that's cooked to al dente and cooled.
To poach chicken breast if you don't have leftover chicken:
  1. Place the chicken in a single layer in the bottom of a medium saucepan.
  2. Add chicken stock, vegetable stock, or water so that the chicken is covered by about 1 inch of liquid. Add a splash of vinegar (I use apple cider vinegar for this) and a generous pinch of sea salt and black pepper, along with any seasonings you like, such as carrot, celery, onion, garlic, bay leaves, thyme, parsley, etc.
  3. Turn the heat on medium and bring to a simmer (uncovered).
  4. Turn the heat down slightly to keep it at a simmer, and cook until the chicken is fully cooked (there should not be any pink), about 15 to 20 minutes.
  5. Drain the water, cool the chicken, and then chop it to use in this salad.


Calories: 369kcal | Carbohydrates: 24g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 334mg | Potassium: 131mg | Fiber: 3g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg