There’s something so satisfying about a mix of creamy, crunchy, and a little sweet tang all in one bite—that’s exactly why my Cranberry Chicken Salad with Walnuts Recipe has become a go-to in my kitchen. It’s fresh, easy, and packed with texture and flavor that wakes up any lunch or potluck table.

A sandwich on a white plate with green stripes, made with two slices of light brown bread. Inside, there is a layer of green leafy lettuce at the bottom. On top of the lettuce, a thick layer of creamy chicken salad with visible chunks of white chicken, small pieces of green celery, dark red dried cranberries, and bits of fresh green herbs spread unevenly. The top slice of bread is slightly tilted back, showing all the fillings clearly. The setting includes a white marbled surface and a blurred background with a white bowl filled with more chicken salad and a colorful striped cloth. 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

This Cranberry Chicken Salad with Walnuts Recipe is pure comfort with a twist. I’ve made it a dozen times, and each batch feels like a little celebration of simple, delicious ingredients coming together effortlessly. Plus, it’s versatile enough to suit your cravings whether you prefer it in a sandwich, on a bed of greens, or by the spoonful straight from the bowl.

Fresh and Flavorful: The mix of dill and orange zest adds a bright note you don’t expect in chicken salad.
Perfect Texture Combo: Crunchy walnuts paired with chewy dried cranberries create that amazing contrast you’ll enjoy.
Super Easy and Quick: Uses cooked chicken and pantry staples, so you can whip it up in 20 minutes or less.
Great for Any Occasion: Whether it’s lunch, a picnic, or a potluck, this salad is always a hit.

The image shows a sandwich and a bowl of chicken salad on a white marbled surface. The sandwich is on a green plate with ridges. It has two layers of light brown bread. Inside, there is a bright green lettuce leaf on the bottom, topped with a creamy chicken salad that includes white and pale pieces of chicken, small chopped green celery bits, dark red dried cranberries, and green herbs mixed in. Next to the sandwich is a white bowl with a black rim, filled with more of the same chicken salad. A colorful striped cloth in green, yellow, and red is folded beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is like the perfect piece of a puzzle. They balance creamy, fresh, sweet, and crunchy in a way that just clicks. When shopping, try to choose the freshest celery and the best quality dried cranberries you can find—trust me, it makes a difference.

Flat lay of chopped cooked chicken breast pieces, a bunch of fresh green and white scallions sliced, slender celery stalks sliced into crescent shapes, a small mound of plump dried cranberries, a pile of chopped walnuts with natural brown shells, a few sprigs of fresh green dill, a thin strip of bright orange zest, a small white ceramic bowl filled with creamy mayonnaise, a pinch of coarse salt crystals, and freshly ground black peppercorns scattered lightly, all arranged symmetrically and balanced 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

Chicken: I recommend using leftover roasted chicken or rotisserie chicken for great flavor and convenience.
Scallions: Adds that lovely mild onion flavor with a bit of crunch—it brightens up the salad.
Celery: Provides fresh, crisp texture that cuts through the creaminess.
Dried Cranberries: These add a subtle tart sweetness—you want good-quality ones that aren’t overly sugary.
Walnuts (or Pecans): I love walnuts here for their slight bitterness and crunch, but pecans are a great swap if you prefer a sweeter nut.
Fresh Dill: Dill brings an unexpected herbaceous punch that keeps the salad feeling fresh.
Orange Zest: This is my secret weapon—just a little zest goes a long way in brightening every bite.
Mayonnaise: Use a good-quality mayo or make your own if you want—it’s the creamy binder that brings it all together.
Salt & Pepper: Essential for seasoning and balancing the flavors perfectly.

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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

I love mixing things up with this Cranberry Chicken Salad with Walnuts Recipe depending on what I’m serving it with or the season. Don’t hesitate to tweak it—you know your taste buds best!

Variation: Sometimes I swap out dill for fresh parsley or basil for a slightly different herbal twist that pairs well with summer dishes.
Dietary tweaks: Use Greek yogurt or a lighter mayo if you want to reduce fat but keep creaminess.
Seasonal swap: In the fall, I add chopped apples or pears for extra crunch and sweetness.
Nut-free option: Replace walnuts with crunchy roasted chickpeas or pumpkin seeds if you have allergies.

Step-by-Step: How I Make Cranberry Chicken Salad with Walnuts Recipe

Step 1: Prep and Chop Everything Fresh

I start with chopping the cooked chicken into bite-sized pieces—awkward chunks make for tricky bites! Then I chop scallions, slice celery, and chop walnuts. Getting all the textures ready is half the fun here and makes mixing it easier.

Step 2: Combine the Herbs and Zest

Mix the chicken, scallions, celery, dried cranberries, walnuts, fresh dill, and orange zest in a big bowl. I always take a moment to toss these well so the dill and zest are evenly spread—not clumped—to keep every forkful bright and flavorful.

Step 3: Add Mayonnaise and Season

Add the mayo and gently stir to coat everything evenly. This part is all about balance—start with less and add more if you want it saucier. Then taste and season with salt and pepper. If you’re a fan of a little extra pop, a tiny splash of lemon juice works wonders here.

Step 4: Chill Before Serving

Cover your salad and let it chill in the fridge for at least 30 minutes. This waiting step really helps the flavors marry together—honestly, it tastes best after a little rest.

Top Tip

Tasting as you go has saved me so many times with this salad. I used to dump in all the mayo at once and end up with a soggy mess or overpowering creaminess.

Start Small with Mayo: Add mayonnaise slowly and mix well to get the perfect creaminess without drowning the salad.
Fresh Zest Distribution: Finely grate your orange zest and fold it gently throughout for even bursts of citrus flavor.
Chill for Flavor: Make sure you give this salad time in the fridge to let those flavors meld and develop before serving.
Use Quality Nuts: Toast walnuts lightly on the stove for a minute or two if you want added depth and crunch.

How to Serve Cranberry Chicken Salad with Walnuts Recipe

cranberry chicken salad - Serving Suggestion

Garnishes

I love topping this salad with extra chopped walnuts and a sprinkle of fresh dill right before serving. Sometimes a few thin orange peel curls up top make it look pretty and hint at that zesty note inside.

Side Dishes

This goes wonderfully with crisp mixed greens, whole grain crackers, or sweet potato chips. When I’m feeling indulgent, I serve it alongside buttery croissants or toasted baguette slices.

Creative Ways to Present

For a special gathering, I’ve served this inside avocado halves for mini salads or scooped into cute lettuce cups. It also makes a stunning layered parfait when you alternate it with fresh greens in clear glasses for a pretty presentation.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and usually enjoy them within 2-3 days. The walnuts can soften a bit, so I sometimes add fresh nuts to revive crunch before serving again.

Freezing

Because of the mayo and fresh ingredients, I don’t recommend freezing this salad—it can change the texture and taste. But if you want to prep the chicken mixture (without mayo), that freezes well and you can add the dressing fresh later.

Reheating

Chicken salad is best served cold or at room temperature, so I usually just let leftovers sit out for 10-15 minutes if they’ve been refrigerated. It keeps the flavors bright and the texture just right.

Frequently Asked Questions:

Can I use leftover chicken for the Cranberry Chicken Salad with Walnuts Recipe?

Absolutely! Leftover roasted or rotisserie chicken is perfect for this recipe and makes prep quick and easy.

What’s the best way to toast the walnuts?

Lightly toast walnuts in a dry skillet over medium heat, stirring frequently for about 2-3 minutes until fragrant. It boosts the flavor and adds crunch without burning them.

Can I substitute pecans for walnuts in this salad?

Yes! Pecans make a delicious substitute, giving the salad a slightly sweeter and buttery crunch that complements the cranberries nicely.

How long can I store the finished chicken salad?

Store it in an airtight container in the refrigerator and try to consume within 2-3 days for the best texture and fresh flavor.

Final Thoughts

This Cranberry Chicken Salad with Walnuts Recipe feels like a hug in a bowl every time I make it. It’s dependable, delightfully tasty, and surprisingly adaptable to whatever you have on hand. I hope you enjoy making it as much as I do—and that it becomes one of your favorites to share with friends and family.