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Home » Recipe » Chicken Salad with Walnuts and Cranberry Recipe

Chicken Salad with Walnuts and Cranberry Recipe

Last Modified: November 12, 2024 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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Chicken salad is a quick way to use up leftover chicken breast. It's great for lunch in a sandwich or a light dinner on top of a salad. This recipe is one of my favorites because I added two of my favorite ingredients to salads: Walnuts and Cranberries. Follow along and make this delicious and quick recipe for you and your family.

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  • What are the Ingredients for This Chicken Salad with Walnuts and Cranberry recipe?
  • How to Make This Chicken with Walnuts and Cranberry recipe?
  • Chicken Salad with Walnuts and Cranberry Recipe Card

What are the Ingredients for This Chicken Salad with Walnuts and Cranberry recipe?

2 cups of chicken breast - rotisserie-style
½ cup of onion chopped small
a ½ cup of celery chopped small
¼ cup of cranberries (dried)
a ¼ cup of walnuts (chopped)
2 tablespoon of mayo with avocado oil or your regular mayo
1 teaspoon of granulated garlic
2 teaspoon of lemon juice (½ of a lemon squeezed)
Salt and Pepper to taste

Chicken Salad with Cranberries and Walnuts ingredients

How to Make This Chicken with Walnuts and Cranberry recipe?

First, cook the chicken breast.

You can buy it already cooked or take it from a whole rotisserie you made at home. We made rotisserie chicken at home and used chicken breast for this recipe. The rotisserie chicken breast makes it less dry, so we used it. If you want to use a rotisserie and add the additional dark meat, you can add that. Just don't add the skin. It works best without the skin. If you are OK with the texture, you can add the skin too. Let cool.

Cooked Chicken cubed in a bowl

Then cut up the chicken breast into small cubes.

You can cut the chickens into small cubes by slicing the breast and then cross-cutting them. Keeping them small makes adding them to a salad or a sandwich easier.

Prep all the other ingredients above.

I like cutting the onions into small chopped ones. This makes it easier to eat and less likely to get a large piece of onion in your mouth.

Prep the celery.

And make it the same small chopped size as the onion.

Add Cranberries.

When adding the cranberries, some brands have larger than normal cranberries; adjust the quantity if you find that the cranberries are too large or too small.

Chop walnuts.

To chop the walnuts into small pieces, we added them to a zipper plastic bag and used a meat tenderizer mallet to break them up. It worked nicely.

Combine Mayo, salt, pepper, garlic, and lemon juice.

Add the mayo to a large bowl with salt and pepper. Then, add the granulated garlic and lemon juice and whisk (Affiliate Link) together. We used Avocado Oil Mayo, but you can use whatever you want.

Add remaining chopped ingredients.

Add the remaining chopped ingredients to the bowl and mix to coat. Place in the refrigerator and let it cool for a ½ hour or so if you want. Otherwise, eat the way you want; everything is cooked.

We added it to a salad. And it was delicious. See the image below for what it looked like after it was finished and served.

Chicken with Walnuts and Cranberry recipe

If you want to print this chicken salad recipe, feel free to do so here.

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  • Author: Sabrina M Quairoli
  • Total Time: 35 minutes
  • Yield: 6
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Description

Delicious and crunchy chicken salad with a touch of sweetness. 


Ingredients

  • 2 cups of chicken breast - rotisserie-style
  • ½ cup of onion chopped small
  • ½ cup of celery chopped small
  • ¼ cup of cranberries (dried)
  • ¼ cup of walnuts (chopped)
  • 2 TBSP of Mayo with avocado oil or your regular mayo
  • 1 tsp of granulated garlic
  • 2 tsp of lemon juice (½ of a lemon squeezed)
  • Salt and Pepper to taste

Instructions

  1. First, cook the chicken breast. You can buy it already cooked or take it from a whole rotisserie you made at home.
  2. Then cut up the chicken breast into small cubes. Cut the chickens into small cubes by slicing the breast then cross-cutting them.
  3. Prep all the other ingredients above.
  4. Prep the celery and make it the same small chopped size as the onion.
  5. When adding the cranberries, there are some brands that have larger than normal cranberries, adjust the quantity if you find that the cranberries are too large or too small.
  6. To chop up the walnuts into small pieces, we added them to a zipper plastic bag and used a meat tenderizer mallet to break them up. It worked nicely.
  7. Add the mayo to a large bowl with the salt and pepper. Add the granulated garlic and lemon juice and whisk (Affiliate Link) together.
  8. Add the remaining chopped ingredients to the bowl and mix to coat. Place in the refrigerator and let it cool for a ½ hour or so if you want or eat the way you want. Everything is cooked.
  9. Add to a salad or add to toasted bread for a sandwich. Enjoy

Notes

Add the skin of the rotisserie chicken breast or dark meat if you like the texture.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: salad
  • Method: no bake
  • Cuisine: American

Nutrition

  • Serving Size: ½ cup
  • Calories: 173.95 kcal
  • Sugar: 0.76 g
  • Sodium: 241.22 mg
  • Fat: 10.83 g
  • Saturated Fat: 2.58 g
  • Trans Fat: 0.08 g
  • Carbohydrates: 2.39 g
  • Fiber: 0.62 g
  • Protein: 16.03 g
  • Cholesterol: 50.09 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Feel free to check out these variations of chicken salad recipes.

Raisin Walnut Chicken Salad

LIGHT WALDORF CHICKEN SALAD ON ROMAINE LETTUCE The capital title is from this blog.

Curry Chicken Salad

YUMMY CURRY CHICKEN SALAD RECIPE The capital title is from this blog.

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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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