If you’re looking for a fresh twist on a classic, I think you’re going to really enjoy this Cranberry Chicken Salad Recipe. It’s one of those dishes that brings together sweet, tangy, and crunchy all in one bite — perfect for lunch, a light dinner, or even a picnic treat. When I first tried this recipe, I was blown away by how the toasted pine nuts add that extra nutty crunch that just elevates the whole salad. Stick with me, and I’ll walk you through every step so you nail it with ease.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: Sweet cranberries combined with tangy mustard and crunchy celery create a flavor party in every bite.
Easy to Prep: With just a handful of simple ingredients, this salad comes together in under 20 minutes.
Versatile Serving Options: Enjoy it as a sandwich, on crackers, or even scooped onto apple slices if you’re looking for a low-carb option.
Crowd-Pleaser: My family goes crazy for this Cranberry Chicken Salad Recipe — it’s always a hit at gatherings!

The image shows two croissants on a blue plate placed on a white marbled surface. One croissant is whole with a golden-brown, flaky texture. The other croissant is open and filled with a creamy salad made of small white chicken pieces, chopped celery, dried dark cranberries, sunflower seeds, and light beige dressing, layered inside the croissant’s light and flaky interior. In the background, there is a metal bowl filled with more of the salad, and some green onions and an additional croissant are blurred. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Chicken Salad, Cranberry Chicken Salad Recipe, Chicken Salad with Cranberries, Easy Cranberry Chicken Salad, Healthy Chicken Salad

Ingredients You’ll Need

It’s amazing how just a few fresh and pantry staples come together to make such a delightful salad. The balance here is key: crisp celery and green onions for freshness, sweet dried cranberries for that pop of flavor, and toasted pine nuts for crunch and depth.

Flat lay of cooked chicken breast chopped into bite-sized pieces, a sliced celery stalk with bright green ribs, thinly sliced green onions showing white and green sections, a small white bowl filled with glossy sweet dried cranberries, a small white bowl containing toasted golden pine nuts, a small white bowl of creamy pale mayonnaise, a small white bowl holding smooth Dijon mustard, a small white bowl with coarse salt crystals, and a small white bowl with freshly ground black pepper placed 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 awthu7i m7354615311229779997 - Cranberry Chicken Salad, Cranberry Chicken Salad Recipe, Chicken Salad with Cranberries, Easy Cranberry Chicken Salad, Healthy Chicken Salad

Cooked Chicken Breast: Using leftover or rotisserie chicken works great—just chop it into bite-sized pieces for easy mixing.
Celery: Adds a refreshing crunch that brightens the entire dish.
Green Onions: Provide a mild, oniony zing without overpowering, perfect for blending flavors.
Sweetened, Dried Cranberries: The star ingredient that adds a juicy sweetness balancing the savory notes.
Pine Nuts: Toasting them intensifies their flavor and gives a lovely crunch (you can swap with pecans or almonds if preferred).
Mayonnaise: The creamy binder that brings everything together—feel free to use a light version if you want it less rich.
Dry Mustard Powder or Dijon Mustard: A little kick and complexity that lifts the flavors.
Coarse Salt and Black Pepper: Essential for seasoning; don’t forget to adjust to your taste once mixed.

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.

Variations

I love how this Cranberry Chicken Salad Recipe lends itself so well to customization. Whether you want to bump up the crunch, switch up the nuts, or make it a bit lighter, there’s always a way to make it your own.

Nut Swap: I once made this with chopped pecans instead of pine nuts and the family couldn’t tell the difference—it added a lovely buttery note!
Mustard Twist: Try using whole-grain mustard if you want a bit more texture and punch.
Low Carb Version: Serve the chicken salad on cucumber rounds or apple slices—instead of bread—for a fresh, keto-friendly bite.
Dairy-Free Option: Swap mayonnaise for avocado or a dairy-free mayo alternative if you’re avoiding dairy.

How to Make Cranberry Chicken Salad Recipe

Step 1: Prep Your Fresh Ingredients

Start by slicing the celery thinly—you want those crispy pieces small enough to mix well but big enough to give that satisfying crunch. Chop your green onions finely, and make sure your cooked chicken breast is diced into bite-sized chunks. Toasting the pine nuts is my favorite part: just toss them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they’re golden and fragrant. Once toasted, set them aside to cool before mixing.

Step 2: Combine and Season

Now, grab your biggest mixing bowl. Toss in the chopped chicken, sliced celery, green onions, dried cranberries, and cooled pine nuts. In a small bowl, whisk together the mayonnaise and dry mustard powder (or Dijon mustard) with salt and pepper. Pour this dressing over the salad ingredients and stir gently until everything is evenly coated.

Step 3: Chill and Adjust

Pop the salad into the fridge for at least 30 minutes to let the flavors meld. This step always takes your salad from good to amazing. Before serving, give it a quick taste and add more salt or pepper if you think it needs a little boost.

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Pro Tips for Making Cranberry Chicken Salad Recipe

Toast Your Nuts: I can’t stress this enough—the toasted pine nuts bring a warm, nutty depth that really shines in the salad.
Use Quality Mayonnaise: A good-quality mayo makes a noticeable difference in creaminess and flavor, so choose one you love.
Adjust Mustard to Taste: Mustard adds that subtle zing, but start small—you can always add more!
Let It Chill: Giving this salad time in the fridge helps sweet and savory flavors marry perfectly, so don’t skip this step.

How to Serve Cranberry Chicken Salad Recipe

The image shows a croissant sandwich on a white plate set on a white marble surface. The croissant is golden brown and flaky, split open and filled with a creamy chicken salad. The chicken salad filling has visible chunks of white chicken meat, chopped green celery, dried dark red cranberries, and small pine nuts, all mixed in a light creamy dressing. The sandwich is centered in the image with a blurred background showing a metal bowl with more chicken salad. Photo taken with an iphone --ar 2:3 --v 7 - Cranberry Chicken Salad, Cranberry Chicken Salad Recipe, Chicken Salad with Cranberries, Easy Cranberry Chicken Salad, Healthy Chicken Salad

Garnishes

I love to sprinkle a few extra pine nuts on top right before serving for added crunch and visual appeal. Some fresh parsley or a few thin lemon zest strips brighten things up and add a pop of color. If you want to kick it up a notch, a light drizzle of honey mustard dressing pairs beautifully too.

Side Dishes

My favorite sides to serve alongside this salad are crunchy pickles or a crisp green salad dressed with something simple like a lemon vinaigrette. It also goes incredibly well with a warm crusty baguette or even sweet potato chips for an interesting contrast.

Creative Ways to Present

For a special brunch or party, I’ve served this cranberry chicken salad inside hollowed-out mini bell peppers or atop delicate endive leaves—both make for beautiful, bite-sized appetizers. Another fun way is to build little sandwiches with buttery croissants and a handful of fresh greens to amp up the presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cranberry chicken salad in an airtight container in the fridge—it’s best enjoyed within 3 days. The flavors actually deepen after a day, but keep the salad chilled to maintain the crispness of the celery and freshness of the chicken.

Freezing

I don’t recommend freezing this salad because the mayo and celery textures don’t hold up well once thawed. You’ll lose that fresh crunch, and the dressing can separate. Instead, I suggest making it fresh or using leftovers quickly.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want to enjoy the chicken warm, consider heating chicken separately and then mixing it with the rest of the chilled ingredients before serving.

FAQs

Can I use leftover rotisserie chicken for this Cranberry Chicken Salad Recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut that makes this salad come together even faster, and it adds great flavor. Just chop it into bite-sized pieces and you’re good to go.
What can I substitute for pine nuts if I don’t have any?

If pine nuts aren’t on hand, pecans, slivered almonds, or even walnuts make excellent substitutes. Toast them lightly in a pan to bring out their natural oils and flavor before adding to the salad.
Can I make this Cranberry Chicken Salad Recipe dairy-free?

Yes! The only dairy ingredient is mayonnaise, which is typically dairy-free, but if you want to be sure, look for a mayo brand that is labeled dairy-free or make your own avocado-based dressing as a creamy alternative.
How long can I keep this chicken salad in the fridge?

Store it in an airtight container in the fridge, and consume within 3 days for optimum freshness and safety. The flavors tend to improve after a few hours of chilling.
Can I add other fruits or veggies to this salad?

Sure! Diced apples, grapes, or even chopped walnuts add interesting flavor and texture. Just keep the balance so the cranberry and chicken flavors remain the star.

Final Thoughts

I absolutely love how this Cranberry Chicken Salad Recipe comes together with just a handful of ingredients, yet tastes so much more special than your everyday chicken salad. It’s one of those recipes I keep coming back to because it’s simple, adaptable, and always brings smiles around the table. I hope you enjoy making it as much as I do—and don’t be surprised if it becomes your go-to lunch or potluck dish!