There’s something about the sweet-tart pop of cranberries combined with crunchy walnuts that just sings in this Cranberry Chicken Salad with Walnuts Recipe. It’s fresh, creamy, and perfect for any meal—whether you're packing a lunch or hosting friends for a casual get-together.

A sandwich with two soft, light brown bread slices forms the base and top layer; inside is a thick, creamy chicken salad mixed with small green celery pieces and dark red dried cranberries, giving it a chunky texture. Fresh, bright green lettuce leaves sit under the chicken mixture, adding a fresh crunch and color contrast. The sandwich rests on a round, white plate with a green striped pattern, placed on a white marbled surface. In the background, a bowl of the same chicken salad is partly visible, along with a colorful striped cloth. 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 remember first making this Cranberry Chicken Salad with Walnuts Recipe when I had leftover roast chicken and wanted something quick but exciting. It turned into an instant favorite with my family, and I keep coming back to it whenever I want that perfect balance of savory, sweet, and nutty flavors.

Balanced Flavors: The tart cranberries and aromatic dill mingle beautifully with the creamy mayo and savory chicken.
Crunchy Texture: Celery and walnuts add a satisfying crunch that wakes up every bite.
Quick & Easy: You can whip this up in 20 minutes using leftover cooked chicken, making it perfect for busy days.
Versatile: Whether served on bread, crackers, or greens, it’s a crowd-pleaser that adapts to your style.

A chicken salad sandwich is shown on a white plate with green stripes, placed on a white marbled surface. The sandwich has three visible layers: the bottom layer is a piece of soft, light brown bread, followed by a bright green leafy lettuce that is fresh and slightly curled, then a thick layer of creamy chicken salad that is a mix of white and light beige chunks with visible small green bits of celery and dark red dried cranberries mixed in. The top layer is another slice of soft, light brown bread covering most of the chicken salad. In the background, a white bowl contains more chicken salad, with visible pieces of celery and cranberries scattered within. A striped cloth with green, yellow, and orange tones lies next to the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe comes together with simple ingredients that play off each other wonderfully. Each component adds a layer: freshness, crunch, sweetness, or creaminess. Here’s a breakdown to help you choose the best ingredients.

Flat lay of chopped cooked chicken breast pieces, bright green and white scallion stalks sliced, crisp pale green celery slices, plump dried cranberries, roughly chopped walnuts, a small bunch of fresh dill sprigs, thin strands of vibrant orange zest, a small white bowl filled with creamy mayonnaise, arranged in perfect symmetry on simple white ceramic bowls and plates, all ingredients fresh and natural, placed 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 leftover or rotisserie chicken really simplifies prep and keeps the salad juicy and flavorful.
Chopped scallions: Adds a mild oniony bite without overpowering the dish.
Sliced celery: Provides that fresh, crisp texture I love in chicken salads.
Dried cranberries: Bring a tart-sweet zing that brightens the whole bowl.
Chopped walnuts: Toast them lightly if you want extra crunch and a warm nutty aroma.
Fresh chopped dill: This herb adds a lovely, slightly tangy flavor—don't skip it!
Orange zest: Adds a subtle citrus lift that makes the salad taste lively and fresh.
Mayonnaise: Acts as the creamy binder—feel free to use your favorite mayo or even a lighter version.
Salt and pepper: Essential for bringing all the flavors together perfectly.

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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 my favorite things about this Cranberry Chicken Salad with Walnuts Recipe is how flexible it is. I encourage you to switch up the nuts, maybe swap in pecans or almonds, or add fresh herbs like parsley or tarragon if you’re feeling adventurous.

Variation: I once made this salad with Greek yogurt instead of mayonnaise for a lighter, tangier version—still delicious, just less rich.
Dietary Modifications: To keep it dairy-free, choose a vegan mayo or homemade avocado mayo.
Seasonal Tweaks: During winter, add a sprinkle of pomegranate seeds alongside cranberries for festive color and flavor.

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

Step 1: Prep the Base Ingredients

I start by chopping the cooked chicken into bite-sized pieces—no need for perfection, but you want uniform sizes so every bite is consistent. Then I finely chop scallions and slice celery thin to capture crunch without overwhelming the salad. Remember, fresh veggies make a huge difference here.

Step 2: Mix the Flavor Builders

In a large bowl, I combine the chicken, scallions, celery, dried cranberries, chopped walnuts, fresh dill, and the all-important orange zest. Mixing these first helps ensure the fragrant dill and zest are evenly distributed—nothing worse than hitting a patch that’s just one flavor!

Step 3: Stir in the Mayo and Season

Add the mayonnaise and stir gently but thoroughly until every ingredient is coated. Don’t rush this part—you want each forkful to be creamy but still packed with crunch and burst of flavor. I always taste here and adjust salt and pepper carefully, since mayo can mute saltiness.

Step 4: Chill and Serve

Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes. This resting time lets the flavors marry beautifully. If I’m prepping ahead for a party, I sometimes make it the day before, which only improves the taste!

Top Tip

Over time, I've learned a few little tricks that take this Cranberry Chicken Salad with Walnuts Recipe from good to unforgettable. Here’s what I keep in mind every time I make it:

Toast Your Walnuts: Briefly toasting walnuts in a dry pan before adding them gives a warmer flavor and crunch that you just can’t get raw.
Don’t Overmix: Mix gently after adding mayo—overmixing can crush the cranberries and make the salad mushy.
Fresh Dill is a Must: I’ve tried dried dill and it just doesn’t compare; fresh dill brightens the entire dish with light herbal notes.
Balance Sweet and Savory: Adjust the amount of cranberries if you prefer sweeter or more subtle tartness. I like a good balance to keep it vibrant.

How to Serve Cranberry Chicken Salad with Walnuts Recipe

cranberry chicken salad - Serving Suggestion

Garnishes

I often sprinkle a few extra chopped walnuts or a tiny sprig of dill on top when serving — it’s simple but adds a fresh, inviting touch. If you want a pop of color, green onion curls or extra orange zest work beautifully too.

Side Dishes

This salad pairs wonderfully with light sides like a crisp green salad, fresh fruit, or crunchy vegetable sticks. My go-to is always a tangy cucumber salad or some crusty bread for scooping.

Creative Ways to Present

For parties, I like serving this salad in hollowed-out mini bell peppers or butter lettuce cups—it makes for a fun, bite-sized appetizer. It’s also fantastic layered in a wrap with baby spinach for an easy, portable lunch.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. It keeps well for up to three days, though I find it tastes best within the first day when the celery remains extra crunchy.

Freezing

Freezing this salad isn’t usually my go-to since the mayo texture changes, and celery loses its crunch. If you do freeze it, thaw in the fridge and stir gently before serving, but fresh is definitely best here.

Reheating

I don’t recommend reheating Cranberry Chicken Salad with Walnuts Recipe. It’s best enjoyed cold or at room temperature to savor the fresh contrast of flavors and textures.

Frequently Asked Questions:

Can I use turkey instead of chicken in this cranberry chicken salad with walnuts recipe?

Absolutely! Turkey works great, especially leftover turkey from a holiday meal. Just chop it up like you would chicken, and the flavors will blend just as well.

How do I keep the chicken salad from becoming soggy?

To avoid sogginess, make sure your cooked chicken isn’t too wet and add celery and nuts just before serving. Also, don’t overdress with mayo—start with less and add more as needed to coat, not drown.

Can I make this salad vegan or vegetarian?

This recipe is built around cooked chicken, but to make it vegetarian or vegan, swap the chicken for chickpeas or tofu, and use vegan mayonnaise. The rest of the ingredients like cranberries, walnuts, and dill still add plenty of flavor and texture.

What’s the best way to serve this chicken salad?

It’s really versatile! Serve it chilled on whole grain bread or croissants for sandwiches, spoon it over mixed greens for a salad, or stuff it inside pita pockets or wraps. I like serving it with fresh fruit or crispy veggies on the side for a balanced meal.

Final Thoughts

This Cranberry Chicken Salad with Walnuts Recipe really feels like a little celebration of fresh, bright flavors mingling with comforting creaminess and satisfying crunch. It’s become one of those easy go-to dishes I’m always happy to make and share. I hope you enjoy making it as much as I do—it's a recipe that fits perfectly into busy weeks or casual entertaining, always with a fresh twist.