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A croissant sandwich filled with cranberry chicken salad containing diced chicken, celery, and dried cranberries on a white plate.
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Cranberry Chicken Salad

If you like your savory with a side of sweet, this cranberry chicken salad is sure to satisfy! A creamy chicken salad base is jazzed up with sweet-tart dried cranberries, along with celery and (optional!) pecans for crunch.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Chicken, Salads
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

For the dressing:

  • ¾ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt, more to taste
  • ¼ teaspoon coarse ground black pepper

For the salad:

  • 3 cups cooked chicken breast, finely diced or shredded (about 2 pounds)
  • ½ cup finely diced celery (about 2 ribs)
  • ½ cup dried cranberries (aka Craisins)
  • ¼ cup chopped toasted pecans, optional
  • 3 tablespoons sliced green onions (about 2 green onions)

Instructions

  • In a large mixing bowl (large enough to contain the salad), whisk the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until combined.
    ¾ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, more to taste, ¼ teaspoon coarse ground black pepper
  • Add the chicken, celery, dried cranberries, pecans, and green onion to the bowl. Fold gently with a spatula until every bite is coated with the dressing. If you prefer, leave out the pecans until you're ready to serve the salad (they stay crispier). You can also reserve the pecans to use as a garnish.
    3 cups cooked chicken breast, finely diced or shredded, ½ cup finely diced celery, ½ cup dried cranberries, ¼ cup chopped toasted pecans, optional, 3 tablespoons sliced green onions
  • Cover and refrigerate for at least 30 minutes so the flavors develop.
  • Taste and adjust seasoning before serving.

Video

Notes

  • Cooked chicken: You can purchase rotisserie chicken to use for this salad, or cook chicken using one of these methods: air fryer chicken breasts, poached chicken, Instant Pot chicken breasts, or roasted chicken breasts. I like to cook the chicken a day ahead so it has a chance to chill before I make the salad.
  • "Light" cranberry chicken salad: Substitute plain Greek yogurt for half of the mayonnaise (a generous ⅓ cup of each).
  • More recipe variations: A popular option is to use dried cherries instead of cranberries (especially if you live in Michigan where cherries are abundant!). Golden raisins are another good option. Other types of nuts can be used; try toasted walnuts, almonds (either slivered or sliced), cashews, or for a nut-free option, use pepitas or sunflower seeds. 
  • Storage: Cranberry chicken salad can be refrigerated for up to 4 days in a covered container. It does not freeze well.

    Nutrition

    Serving: 0.5cup | Calories: 277kcal | Carbohydrates: 7g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 330mg | Potassium: 181mg | Fiber: 1g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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