Every bite of this Cranberry Chicken Salad with Walnuts Recipe bursts with that perfect blend of creamy, tangy, and crunchy. It’s a refreshing twist on classic chicken salad that really brightens up your lunch or potluck table with sweet cranberries and nutty walnuts.

A chicken salad sandwich is shown on a white marbled surface, placed on a white plate with green stripes. The sandwich has two layers of soft, light brown bread slices. The bottom slice is layered with fresh, crisp green lettuce leaves. On top of the lettuce is a thick, creamy chicken salad mix containing small white chicken chunks, light green celery pieces, dark red dried cranberries, and flecks of green herbs, with a smooth texture holding it together. The top bread slice leans slightly open, revealing the filling inside. In the background, there is a white bowl filled with more chicken salad. 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

I’ve made plenty of chicken salads in my day, but this Cranberry Chicken Salad with Walnuts Recipe is a standout. It’s fresh, vibrant, and feels like summer in every forkful. Even better, it’s super simple to whip up with leftover chicken or a quick rotisserie bird!

Perfect balance of flavors: The tartness of cranberries pairs beautifully with the creamy mayo and citrusy orange zest for a refreshing taste.
Crunchy texture boost: Walnuts add a satisfying crunch that makes every bite interesting and layered.
Quick assembly: It comes together in just about 20 minutes—ideal for busy weeks or last-minute gatherings.
Versatile and customizable: Enjoy it as a sandwich, over greens, or stuffed into wraps—the options are endless!

A sandwich sits on a white plate with green stripes, placed on a white marbled surface. The sandwich has three visible layers: the bottom layer is a green lettuce leaf, the middle layer is a creamy chicken salad mixed with bits of celery, dark red dried cranberries, and fresh green herbs, showing a chunky texture, and the top layer is a slice of soft, light brown bread. Above the plate, a large white bowl filled with the same creamy chicken salad is partly visible. A green and yellow striped cloth is beside the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this salad plays a special role in layering flavors and textures. Choosing fresh components really makes a difference—and I always recommend using the best-quality chicken and fresh herbs you can find.

Flat lay of chopped cooked chicken breast pieces, a small mound of chopped scallions showing white and green parts, sliced celery stalks, a small pile of dried cranberries, a handful of chopped walnuts, a few sprigs of fresh dill, a small mound of bright orange zest, a small white ceramic bowl filled with creamy mayonnaise, coarse salt crystals and whole black peppercorns arranged neatly, all 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 m7354615311229779997

Chopped cooked chicken: Using leftover roast chicken or rotisserie chicken saves time and adds moist, flavorful protein.
Chopped scallions (green and white ends): They bring a mild oniony crispness without overpowering the salad.
Sliced celery: Adds crunch and a fresh vegetal note that balances the creamy mayo.
Dried cranberries: Sweet and tart bites that brighten the entire salad.
Chopped walnuts (or pecans): For a toasty crunch, walnuts are my favorite—they enhance texture and add healthy fats.
Fresh chopped dill: This herb lifts the flavors with its slightly tangy, bright taste.
Orange zest: A surprising little zing that wakes up the palate and complements the cranberries.
Mayonnaise: The creamy binder that makes everything meld together perfectly. Feel free to use light or vegan mayo if you prefer.
Salt and pepper: Essential for boosting and balancing all those lovely flavors.

📝

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 making this salad as written, but sometimes I play around with nuts—pecans or even toasted almonds can be great swaps. Adding a spoonful of Greek yogurt cuts the mayo a bit for those who want it lighter but still creamy. You should totally feel free to tweak it so it fits your taste!

Variation: One time, I added chopped apples for a bit of fresh sweetness and it was a delightful surprise—crisp and juicy alongside the cranberries.

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

Step 1: Gather and prep your ingredients

Start with chopped cooked chicken—leftover or store-bought rotisserie works beautifully. Chop your scallions finely, slice the celery into rounds, and roughly chop the walnuts. Make sure your dill is fresh; it really brightens the whole salad. Zest a fresh orange to add that subtle citrus note that takes this from ordinary to fantastic.

Step 2: Mix the salad base

In a large mixing bowl, combine chicken, scallions, celery, cranberries, walnuts, dill, and orange zest. Use a spoon or your hands to toss everything so the herbs and zest don’t clump but spread out evenly.

Step 3: Add the mayo and season

Add the mayonnaise and mix well until every ingredient is coated. Then taste and add salt and pepper as needed. It’s that simple, but don’t rush—seasoning really makes a difference here.

Step 4: Chill and serve

Cover your salad and let it chill for at least 30 minutes before serving. This helps the flavors meld—trust me, it’s worth the wait!

Top Tip

This recipe is forgiving but gets even better with little insider tricks I’ve picked up making it several times.

Use fresh dill: Dried herbs don’t provide the same brightness—if you don’t have dill, try fresh parsley as a substitute.
Don’t skip chilling: The salad tastes best cold—it’s when the mayo and flavors marry perfectly.
Prep nuts ahead: Toast walnuts lightly in a dry pan for a minute or two to deepen their flavor and crunch.
Season carefully: Add salt gradually and taste as you go—a little salt brings out the sweetness of cranberries and the freshness of dill.

How to Serve Cranberry Chicken Salad with Walnuts Recipe

cranberry chicken salad - Serving Suggestion

Garnishes

I often sprinkle a bit of extra chopped walnuts or some fresh dill sprigs on top just before serving. Sometimes I add thin orange slices on the side to highlight that citrus zing—looks gorgeous and tastes great!

Side Dishes

This salad pairs wonderfully with light, crisp sides like a simple green salad, cucumber slices, or a fresh fruit salad. Whole grain crackers or crusty bread make great companions for scooping up every last bite.

Creative Ways to Present

I’ve served this Cranberry Chicken Salad with Walnuts Recipe inside butter lettuce cups for a pretty appetizer or loaded it into croissant sandwiches for brunch. It’s also fantastic as a colorful topping over mixed greens for a heartier salad.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The salad holds up well but does slightly soften over time, so I usually enjoy it sooner rather than later for best texture.

Freezing

Freezing isn’t recommended because mayo-based salads tend to separate and lose their creamy texture when thawed. Instead, enjoy your leftovers fresh or within a few days!

Reheating

This salad is best served cold or at room temperature. If you want warm chicken salad, try serving chilled salad over warm bread or toast rather than reheating the salad itself.

Frequently Asked Questions:

Can I make this salad ahead of time?

Absolutely! In fact, chilling the Cranberry Chicken Salad with Walnuts Recipe for at least 30 minutes before serving helps the flavors develop nicely. Just store it covered in the fridge, and it will keep well for up to 3 days.

Can I substitute the walnuts with other nuts?

Yes, feel free to swap walnuts with pecans, almonds, or even cashews depending on your preference or what you have on hand. Each nut will bring a slightly different crunch and flavor to the salad.

What can I use instead of mayonnaise?

If you want to reduce mayo or avoid it, Greek yogurt is a great substitute—it adds creaminess with a tangy twist. You can also try a mix of mayo and yogurt to get the best of both worlds.

How do I prevent the salad from becoming soggy?

To keep your Cranberry Chicken Salad with Walnuts Recipe from getting soggy, make sure your celery and scallions are crisp and fresh, and don’t add any watery ingredients. Also, avoid letting it sit at room temperature for too long before serving.

Final Thoughts

Whenever I make this Cranberry Chicken Salad with Walnuts Recipe, it feels like sharing a little homemade sunshine with friends and family. It’s easy, fresh, and always impresses without fuss. I hope you’ll give it a try and make it your own—it’s one of those recipes where a handful of simple, quality ingredients come together to create something truly special.