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.

A sandwich with two slices of light brown bread, one slice on top slightly tilted, placed on a white plate with green stripes, on a white marbled surface. Inside the sandwich, there is a fresh green lettuce leaf at the bottom, topped with a chunky mixture of creamy white chicken salad with visible small pieces of celery, dark red dried cranberries, and flecks of green herbs. In the background, there is a white bowl filled with more of the chicken salad, and a striped cloth with green, yellow, and red colors. 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

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.

The image shows a sandwich on a white plate with green stripes. The sandwich has two slices of soft light brown bread, with a thick layer of chicken salad in between. The chicken salad is creamy white with dark red dried cranberries and small green herbs mixed in, and a fresh bright green lettuce leaf is placed under the chicken salad. In the background, there is a white bowl with a black rim that holds more of the chicken salad. A colorful yellow, green, and red striped cloth is nearby, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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!

Flat lay of chopped cooked chicken pieces, a small bunch of fresh scallions with green and white ends, sliced celery sticks, a small pile of dried cranberries, roughly chopped walnuts, a few sprigs of fresh dill, a thin strip of bright orange zest, a small white ceramic bowl filled with creamy mayonnaise, and a small white bowl containing coarse salt and whole black peppercorns, all arranged in perfect symmetry 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: 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.

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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 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

cranberry chicken salad - Serving Suggestion

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:

Can I use leftover turkey instead of chicken in this salad?

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.

How do I keep the celery from getting soggy?

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.

Can I make this dairy-free or vegan?

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.

What’s the best way to serve this salad for a party?

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.