Nothing beats the cozy, colorful burst of flavors in this Cranberry Chicken Salad with Walnuts Recipe. It's fresh, creamy, and packed with textures that make lunchtime really special—perfect for gatherings or a simple weekday treat.
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Why You'll Love This Recipe
I love making this Cranberry Chicken Salad with Walnuts Recipe because it perfectly balances sweet, savory, and crunchy with minimal effort. It’s a dish that feels homemade yet elegant, and it’s a crowd-pleaser every single time.
- Perfect balance of flavors: The tart cranberries and bright orange zest contrast beautifully with tender chicken and creamy mayo.
- Crunch factor: Walnuts add that irresistible nuttiness and texture that brings this salad to life.
- Versatile and easy to prepare: Great for sandwiches, wraps, or straight off a salad bed—plus, it uses simple ingredients you likely have on hand.
- Make ahead friendly: It actually tastes better after a little chill time, making it ideal for meal prep or last-minute guests.
Ingredients & Why They Work
Each ingredient in this Cranberry Chicken Salad with Walnuts Recipe plays a part in creating a vibrant and satisfying dish. From the crunchy celery to the fresh dill, here’s why they all come together so nicely.
- Cooked chicken: Tender, shredded or chopped chicken is the star, giving the salad its hearty base; leftover roasted chicken works wonders here.
- Scallions: Adds a mild oniony crunch with fresh green flavor; both white and green parts add depth.
- Celery: Classic for chicken salad, celery’s crisp texture keeps every bite interesting.
- Dried cranberries: Their natural tartness and chewiness balance the creamy mayo and savory chicken beautifully.
- Walnuts (or pecans): Toasted or raw, these nuts provide rich, earthy crunch and healthy fats.
- Fresh dill: This herb adds a bright, almost citrusy note that lifts the whole salad.
- Orange zest: A tiny punch of sweetness and aroma that really elevates the flavor profile.
- Mayonnaise: Creamy binder that melds all ingredients together without weighing them down.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
Make It Your Way
I like to switch up the nuts depending on what I have—sometimes toasted pecans for a little sweeter note. You can also toss in some chopped apples or grapes to add a juicy twist that’s fantastic in the summer.
- Nuts swap: I tried almonds once and really enjoyed the crunchy texture, but walnuts remain my favorite for their earthy depth.
- Low mayo version: For a lighter take, I mix half mayo and half Greek yogurt—it still holds together well and tastes creamy but not heavy.
- Herbs: If you’re not a fan of dill, fresh parsley or tarragon can be delicious alternatives that keep the herbaceous brightness.
- Fruit options: Adding diced apples or even pineapple brings a playful sweetness that kids especially love.
Step-by-Step: How I Make Cranberry Chicken Salad with Walnuts Recipe
Step 1: Gather and prep your ingredients
Start by chopping your cooked chicken into bite-size pieces, then roughly chop the scallions and slice the celery thinly. I find prepping everything first helps the mixing go smoothly and ensures even flavor in every bite.
Step 2: Mix the base ingredients
In a large mixing bowl, combine the chicken, scallions, celery, cranberries, walnuts, dill, and orange zest. Give everything a good stir—this step is key to distributing those fresh flavors like dill and zest evenly, so you don’t find a clump in any one bite.
Step 3: Add mayonnaise and season
Now, dollop in the mayonnaise and gently fold it into your mixture. Don’t overmix—just enough so everything gets a nice coating. Then, taste and season with salt and pepper. I always start with less salt and add a pinch more until it’s just right for my palate.
Step 4: Chill and serve
Cover the bowl and pop it in the fridge for at least 30 minutes before serving. This resting time lets the flavors meld and the mayo firm up the texture, making the chicken salad all the more delicious.
Top Tip
Over the years, I’ve learned a few little things that make this Cranberry Chicken Salad with Walnuts Recipe truly shine. These tips help you avoid common pitfalls and get the best flavor and texture every time.
- Prep chicken thoughtfully: Using leftover roasted chicken or even rotisserie chicken with a bit of skin removed adds quick flavor without extra salt.
- Distribute herbs evenly: Mix dill and orange zest with other solid ingredients before adding mayo; it prevents flavor clumps.
- Don’t overmix: Fold mayo gently to keep the salad light and avoid turning it mushy.
- Chill well: Waiting at least 30 minutes allows flavors to marry and boosts the salad’s overall delight.
How to Serve Cranberry Chicken Salad with Walnuts Recipe
Garnishes
I usually sprinkle a few extra chopped walnuts on top right before serving for added crunch and a pop of visual appeal. Sometimes fresh dill sprigs or a little extra orange zest brighten it up too.
Side Dishes
Pair this salad with crusty bread or inside a toasted sandwich bun. I also love serving it alongside a crisp green salad or sweet potato chips for a well-rounded meal that’s satisfying and colorful.
Creative Ways to Present
For special get-togethers, I like setting it out in an edible bread bowl or stuffing inside avocado halves. Mini lettuce wraps are also a fresh, fun way to serve individual portions that guests adore.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to three days. The salad holds up beautifully, though walnuts might soften slightly; I just add a handful of toasted nuts fresh when serving again.
Freezing
I don’t recommend freezing this salad because mayo and the fresh ingredients don’t thaw well. It loses texture and can get watery. Best to enjoy fresh or refrigerated within a few days.
Reheating
This salad is designed to be served cold or at room temperature, so reheating isn't necessary. If you want warm chicken salad, I suggest separately warming the chicken and mixing in the other ingredients after warming.
Frequently Asked Questions:
Absolutely! This recipe is a wonderful way to use leftover cooked chicken or rotisserie chicken, which saves time and adds great flavor. Just make sure the chicken is chopped into bite-sized pieces for the best texture.
If you’re allergic to walnuts, pecans are a great substitute with a similar flavor and crunch. Alternatively, sunflower seeds or pumpkin seeds provide a nice crunch without nuts. Just toast them lightly to bring out their best flavor.
Yes! You can use half mayonnaise and half Greek yogurt to reduce fat and add protein without sacrificing creaminess. Also, adding extra celery or apples can boost fiber and add nutrients.
Definitely! This salad tastes even better after chilling for at least 30 minutes. You can prepare it a day ahead and store it covered in the fridge—it keeps well for up to three days.
Final Thoughts
This Cranberry Chicken Salad with Walnuts Recipe is one I keep coming back to because it’s simple, flavorful, and always welcomes smiles around the table. Whether you’re nourishing your family or impressing guests, it has that perfect homemade touch you’ll appreciate. Give it a try—you might just find your new favorite go-to chicken salad!
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Cranberry Chicken Salad with Walnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Description
This Cranberry Chicken Salad with Walnuts is a delightful and creamy dish combining tender cooked chicken, crunchy nuts, and sweet dried cranberries with fresh herbs and a zesty orange twist. Perfect for sandwiches, wraps, or as a refreshing salad, it’s a simple yet flavorful recipe ideal for potlucks or light meals.
Ingredients
Salad 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
Dressing
- 1 ¼ cup mayonnaise
- Salt and pepper to taste
Instructions
- Combine ingredients: In a large mixing bowl, add the chopped cooked chicken, chopped scallions, sliced celery, dried cranberries, chopped walnuts or pecans, fresh chopped dill, and orange zest. Mix thoroughly to ensure the dill and orange zest are evenly distributed.
- Add mayonnaise: Stir in the mayonnaise and mix well to coat all the ingredients evenly.
- Season and chill: Taste the salad and season with salt and pepper as needed. Cover the bowl and chill in the refrigerator until ready to serve.
Notes
- Use leftover cooked chicken for a quick preparation.
- Substitute walnuts with pecans if preferred.
- Serve as a sandwich filling, in wraps, on top of salads, or as a potluck dish.
- Chilling enhances the flavors and texture of the salad.
- For a lighter version, substitute mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 4 oz
- Calories: 339 kcal
- Sugar: 6 g
- Sodium: 195 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 52 mg
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