Cranberry Chicken Salad

The very first time I tasted cranberry chicken salad, it was one of those late-June afternoons when the sun feels too generous and you don’t really want to turn on the stove. It was tucked between two slices of rustic sourdough, handed to me by a friend who’d just pulled it from the fridge – cold, creamy, brisk with that sweet-tangy kick. The coolness of it hit just right, and then… that burst of cranberry. There was crunch too (almonds maybe?) and this comforting richness from the chicken. I kept thinking, “Mm, this shouldn’t work this well…” but it did. It really did. It’s the kind of thing you make once, and suddenly, it’s your go-to forever.

Why You’ll Crave It

• Sweet-tart cranberries meet silky chunks of chicken – it’s a texture lover’s dream, honestly.
• No cooking, barely any cleanup – and still somehow feels like you’ve treated yourself.
• Flexible too – it’s just as happy in a sandwich as it is over greens or scooped with crackers.
• Greek yogurt (or mayo) makes it creamy but never too heavy – and there’s that little flicker of honey, subtle but lovely.

The first time I made this at home, I was standing by the fridge door… eating it straight from the bowl with a fork. No regrets.

What You’ll Need

• Cooked chicken, shredded: 2 cups – tender, cooled, and preferably from a roasted or grilled batch for extra flavor
• Dried cranberries: 1 cup – soft and just sweet enough, they pop against the savory base
• Celery, chopped: ½ cup – crisp and fresh, adds welcome bite
• Red onion, finely diced: ¼ cup – a little sharpness to cut through the creaminess
• Slivered almonds: ½ cup – toasted if possible, that crunch is essential
• Greek yogurt or mayonnaise: ½ cup – plain, full-fat if you can, or mix the two for balance
• Honey: 1 tablespoon – not too much, just enough for a mellow sweetness
• Dijon mustard: 1 tablespoon – for that soft, peppery undercurrent
• Salt and pepper: just a pinch here and there – taste as you go
• Fresh parsley, chopped: for garnish – it’s not necessary, but it makes things bright

Easy How-To

Shred Your Chicken (or just use your fingers)

If you’re starting with cooked chicken, let it cool completely. Then just pull it apart into bite-sized shreds with your fingers or use two forks. No need for perfect shredding – the rustic bits make it cozy.

Toss Together the Salad Base

In a big bowl – something with room, so you’re not chasing ingredients around – mix the chicken, cranberries, celery, red onion, and almonds. It already looks like fall in a bowl (even if you’re making it in summer).

Whisk Your Dressing Smooth

In a smaller bowl, whisk together the yogurt (or mayo), honey, Dijon, and a bit of salt and pepper. It should be creamy but pourable. I usually taste it here – sometimes I add a splash of lemon juice if I want it tangier.

Fold it All Gently Together

Pour the dressing over the salad, slowly… then mix it all with a big spoon. Make sure every piece is coated but don’t mash it together. You want that contrast in textures to shine.

Chill (if you can wait)

Honestly, you can eat it right away – but it’s even better after sitting in the fridge for an hour. Everything softens slightly and blends together more deeply.

Scatter Parsley Just Before Serving

That final sprinkle makes a big aesthetic difference – plus, it adds a nice green note that balances the richness.

Good to Know

• If you’re out of almonds, sunflower seeds add a nice salty crunch too (and they’re nut-free if allergies are a thing).
• I’ve used leftover roast turkey in this recipe after the holidays – works beautifully.
• Be warned: it disappears fast. I usually double the batch, thinking I’ll have lunches all week. I never do.

Serving Ideas

• Scoop onto toasted sourdough with a few baby greens – simple and perfect.
• Serve in lettuce cups if you’re keeping things light, though I always sneak in a little sharp cheddar on the side.
• Works well in a wrap with sliced apples and arugula for a picnic-friendly option.

Top Tricks

• Toast the almonds! Worth the 3–4 minutes – just swirl them in a dry pan until barely golden and the aroma hits.
• If using rotisserie chicken, remove the skin first so it doesn’t go chewy in the salad.
• Let it rest: 30–60 minutes in the fridge really deepens the flavor layers.

Frequently Asked Questions

Can I use leftover chicken for this salad?

Definitely, and it’s honestly the best way to use up yesterday’s roast or grilled pieces. Just make sure it’s not too heavily seasoned so it doesn’t clash with the cranberries and dressing.

Can I use mayonnaise only (or yogurt only)?

Yes to both! Mayo-only gives a richer result, while yogurt adds a fresh tang. I like mixing them – it softens both edges nicely.

How long will this keep in the fridge?

Up to 3 days in an airtight container. After that, the celery gets a little soft and the nuts lose their crunch, so best enjoyed sooner.

What if I don’t like cranberries?

You could try chopped dried apricots or even halved grapes for a similar sweet balance. It won’t be “cranberry” chicken salad, per se, but it’ll still be wonderful.