Crunchy walnuts, tangy cranberries, and tender chicken come together in this delightful Cranberry Chicken Salad with Walnuts Recipe that’s bursting with flavor and texture. It’s the perfect balance of creamy and fresh—a guaranteed crowd-pleaser for any occasion.
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
Let me tell you why I keep coming back to this Cranberry Chicken Salad with Walnuts Recipe. It’s such an easy way to transform leftover chicken into a vibrant, flavorful dish that feels special without any fuss.
- Perfect blend of textures: The crunchy walnuts and celery contrast beautifully with tender chicken and juicy cranberries.
- Bright, fresh flavors: Fresh dill and orange zest add a zing that makes this salad truly pop.
- Highly versatile: Enjoy it on sandwiches, wraps, salads, or even straight from the bowl as a quick snack.
- Great make-ahead option: It tastes even better after a few hours chilling in the fridge, perfect for meal prep.
Ingredients & Why They Work
The magic of this Cranberry Chicken Salad with Walnuts Recipe lies in its simple, quality ingredients that create harmony in every bite. A quick tip: pick crunchy celery and bright, fresh dill for the best flavor contrast!
- Chopped cooked chicken: I usually use leftover roasted chicken, which is juicy and flavorful, but rotisserie chicken from the store works brilliantly too.
- Chopped scallions (green and white ends): These add a mild oniony crunch without overpowering the other flavors.
- Sliced celery: Essential for that crisp bite that keeps the salad from being too creamy.
- Dried cranberries: Their natural sweetness brightens the salad and complements the savory chicken.
- Chopped walnuts or pecans: Toast them lightly for an extra nutty flavor, but raw works fine if you’re short on time.
- Fresh chopped dill: This herb brings a lovely fresh and slightly tangy note — don’t skip it!
- Orange zest: Just a teaspoon adds a vibrant citrus aroma that lifts the entire dish.
- Mayonnaise: The creamy binder that brings everything together—you’ll want to use a good quality mayo for the best results.
- Salt and pepper: To taste—you can always start with less and adjust as needed to keep the flavors balanced.
Make It Your Way
One of the things I love about making this Cranberry Chicken Salad with Walnuts Recipe is how easy it is to mix things up and make it your own. Whether I want it lighter, more herbaceous, or a little tangier, there’s always a fun way to tweak it.
- Variation: Sometimes I swap walnuts for toasted pecans or almonds for a different crunch. When cranberries aren’t around, chopped dried cherries or raisins add a similar sweet tartness.
- Dietary twists: To lighten it up, you can use Greek yogurt instead of mayonnaise — it still coats everything nicely but adds a fresh tang.
- Seasonal swaps: In summer, fresh diced apples instead of cranberries give it a crisp twist. During cooler months, I love adding a pinch of cinnamon for warmth.
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 — I like to keep them fairly uniform so every forkful is satisfying. Next, finely chop the scallions (using both green and white parts), slice the celery thinly for crunch, and chop your walnuts or pecans if not pre-chopped. Don’t forget to zest that orange fresh for vibrant citrus notes!
Step 2: Combine the Base Ingredients in a Large Bowl
In a large mixing bowl, toss together the chicken, scallions, celery, dried cranberries, nuts, fresh dill, and orange zest. Give everything a good stir to evenly distribute those flavorful ingredients — I aim to avoid any clumps of dill or orange zest sitting in one spot.
Step 3: Add Mayonnaise and Season
Add in the mayonnaise and gently mix until all the ingredients are coated evenly, but be careful not to overmix and bruise the celery or nuts. Taste the salad, then season with salt and freshly ground black pepper to your liking — I usually start with a pinch of salt and add more as needed.
Step 4: Chill and Let the Flavors Marry
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes, if you can wait that long! The chilling time allows the flavors to meld beautifully — the dill intensifies and the orange zest infuses into every bite.
Top Tip
I’ve made this Cranberry Chicken Salad with Walnuts Recipe dozens of times, and a few simple tips always improve the final result—these little tricks have saved me from bland or soggy salads more than once!
- Use fresh dill: Don’t substitute with dried dill unless you’re in a pinch—the fresh herb delivers brightness you can’t beat.
- Toast the nuts: Even just a minute in a dry skillet amps up the flavor and crunch, making the salad extra special.
- Add orange zest last: This keeps the citrus oils fragrant and fresh, rather than allowing them to fade.
- Don’t overdress: Be gentle when mixing in the mayo—too much stirring can bruise the celery, making it less crisp and vibrant.
How to Serve Cranberry Chicken Salad with Walnuts Recipe
Garnishes
I often sprinkle a little extra chopped dill or a few whole walnuts on top right before serving — it adds a fresh, appetizing look and a bit more texture that your guests will notice right away.
Side Dishes
I love pairing this chicken salad with crusty artisan bread or crisp lettuce leaves for wrapping. It’s also amazing alongside fresh fruit like apple slices or grapes, which complement the tart cranberries beautifully.
Creative Ways to Present
For a special gathering, I like serving this salad in hollowed-out mini bell peppers or atop endive leaves as elegant little bites. It’s always a hit served in a bread bowl too when you want to impress with something simple yet eye-catching.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well covered in an airtight container in the fridge for up to 3 days. I always use a shallow container to help the salad chill evenly and stay fresh. Just give it a gentle stir before serving again.
Freezing
Because of the mayo and fresh ingredients, I don’t recommend freezing this salad—it can affect the texture and flavor. It’s best enjoyed fresh or within a few days of making.
Reheating
This recipe is really meant to be served cold or at room temperature, so reheating isn’t necessary. Just bring it out of the fridge a little before serving to let it warm up slightly for the best flavor.
Frequently Asked Questions:
Absolutely! Leftover turkey works wonderfully and provides a nice twist for the holidays, but I find it’s best when chopped into bite-sized pieces similar to chicken.
Great question! The key is to slice the celery just before mixing the salad and to avoid over-mixing once the mayo is added. Also, chilling the salad helps keep that crisp texture locked in.
For dairy-free, this recipe is already suitable since it doesn’t contain dairy, but to make it vegan-friendly, substitute the chicken with chickpeas or tofu and use a vegan mayo alternative. The cranberries and walnuts will still bring great texture and flavor.
I like to spoon the salad into mini endive leaves or small cucumber boats for easy finger foods. It’s also fantastic served as a sandwich filling on fresh bread or wraps that guests can grab and enjoy with minimal mess.
Final Thoughts
This Cranberry Chicken Salad with Walnuts Recipe holds a warm spot in my kitchen rotation because it’s effortlessly fresh yet satisfying—perfect for family lunches, potlucks, or an easy dinner on busy weeknights. I hope you enjoy making it as much as I do, and that it becomes a staple you love to share just like I do.
Print
Cranberry Chicken Salad with Walnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 16 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Description
A creamy and flavorful cranberry chicken salad with crunchy walnuts, fresh dill, and a hint of orange zest, perfect for sandwiches, wraps, or as a refreshing side dish.
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 distribute the dill and orange zest evenly without clumping.
- Add Mayonnaise: Stir in the mayonnaise, mixing well to coat all the ingredients evenly. Taste and adjust seasoning with salt and pepper as needed.
- Chill: Cover the bowl with plastic wrap and refrigerate the chicken salad until ready to serve, allowing the flavors to meld.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- Walnuts can be substituted with pecans or almonds for variation.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light mayo.
- This salad is great for making sandwiches, wraps, or serving over green salads.
- Add chopped apples or grapes for extra sweetness and crunch.
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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