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Close-up of a creamy cranberry chicken salad recipe, mounded high in a white bowl, featuring tender chicken, red cranberries, green onions, and nuts.

Cranberry Chicken Salad

A creamy, sweet-and-savory chicken salad featuring tender chicken, tart cranberries, toasted nuts, and a tangy dressing. Perfect for sandwiches, lettuce wraps, or a quick protein-packed meal.
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Course: Lunch, Salad
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked chicken breast, diced or shredded
  • 1 stalk celery, thinly sliced
  • 1–2 green onions, chopped
  • ¾ cup sweetened dried cranberries
  • ½ cup pine nuts, toasted (optional)
  • ½ cup mayonnaise
  • ¼–½ teaspoon dry mustard powder (or 1–2 tsp Dijon mustard)
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting Board
  • Spatula or spoon For mixing
  • Small skillet For toasting pine nuts

Method
 

  1. Dice or shred the cooked chicken. Thinly slice celery, chop green onions, and toast pine nuts in a skillet until golden and fragrant. Let nuts cool.
  2. In a large mixing bowl, stir together the mayonnaise, mustard powder (or Dijon), salt, and pepper until smooth.
  3. Add the chicken, celery, green onions, cranberries, and cooled pine nuts to the bowl. Gently fold until everything is evenly coated.
  4. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Stir and adjust seasoning before serving.

Notes

You can use canned, rotisserie, or baked chicken — just ensure it's cold. Substitute mayonnaise with Greek yogurt for a lighter version. Swap pine nuts for pecans, almonds, or sunflower seeds. Add fresh dill, parsley, or lemon zest for extra brightness.