Creamy, crunchy and just a little bit sweet, this Cranberry Walnut Chicken Salad is made with tender poached chicken, tart dried cranberries, toasty walnuts and crisp celery, all tossed in a tangy mustard yogurt dressing. It’s an easy, high-protein lunch that’s perfect for meal prep!
I’m always on the hunt for lunches that keep me full through the afternoon, and this chicken salad with cranberries and walnuts has been on repeat in our house. It’s the kind of recipe I make on a Sunday so that lunches are sorted for the next few days. Just scoop some onto whole-grain bread, pile it into lettuce wraps or serve it with crackers for an easy lunch.
It takes 10 minutes to prep and 30 minutes to cook, and it makes 6 servings, which is perfect for feeding the family or for a few days of meal prep. I’ve used a mix of Greek yogurt and mayo for the dressing, so it’s lighter than a classic chicken salad recipe but still lovely and creamy. And with shredded chicken breast and Greek yogurt, it’s packed with protein to keep you satisfied.
If you’re after more high-protein salads, you might also like to try my Honey Mustard Chicken Salad, Chickpea Chicken Salad with Lemon Dressing or Eat Your Greens Chicken Orzo Salad. And if you love something with a little more spice, my Mexican Chicken Salad is brimming with flavor and makes a delicious lunch or dinner. They’re all fantastic for meal prep lunches too!
Everything You Need to Make Cranberry Walnut Chicken Salad
You only need a handful of simple ingredients to make this chicken cranberry walnut salad. I’ve listed everything below along with ingredient notes and substitutions. You’ll find the ingredient quantities in the full recipe card at the bottom of the page.
- chicken breast – I poach skinless, boneless chicken breast for this recipe, which keeps it lovely and tender. You can also use chicken thighs. For a shortcut, use a store-bought rotisserie chicken with the skin removed.
- Greek yogurt – I like to use plain Greek yogurt for a boost of protein and a tangy flavour. You can use a dairy free yogurt if needed; just choose a thick, unsweetened one (I prefer unsweetened natural coconut yoghurt).
- mayonnaise – mayo adds richness and makes the salad extra creamy. For a lighter version, swap some of the mayonnaise for more Greek yogurt.
- mustards – a combination of Dijon mustard and wholegrain mustard. The Dijon adds a tangy kick, while the wholegrain mustard adds texture.
- seasonings – garlic powder, onion powder and finely ground sea salt. Feel free to add some cracked black pepper too.
- dried cranberries – these add little bursts of sweetness and tartness. You can swap them for raisins, chopped dried apricots or halved red grapes.
- walnuts – roughly chopped walnuts add a lovely crunch. Pecans or flaked almonds work well too. To make this nut free, swap the nuts for toasted pepitas or sunflower seeds.
- celery – finely diced celery adds a fresh crunch. Finely diced red onion is a nice addition if you like a bit more bite.
- chives – you can swap the chives for fresh dill or parsley.
Optional Extras
- lemon juice – a squeeze of lemon juice brightens up the dressing.
- red onion – finely diced, for extra savory flavors.
- fresh dill – adds a fresh, herby flavor.
- apple – finely diced green apple adds extra crunch and freshness.
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Tips for Making the Best Cranberry Walnut Chicken Salad
This easy chicken salad with cranberries and walnuts is really simple to make but here are a few tips to help it turn out perfectly every time. You’ll find the full step-by-step instructions in the recipe card below.
- Make sure the chicken is covered with water – when poaching the chicken, make sure the water fully covers the chicken breasts in the pot so they cook evenly.
- Don’t let the water boil too hard – once the water comes to a simmer, reduce it to a medium heat. A gentle simmer keeps the chicken tender and juicy, while a rolling boil can make it tough.
- Check the internal temperature – the chicken is cooked when it reaches 75°C/165°F. A meat thermometer takes out the guesswork.
- Shred the chicken while it’s warm – warm chicken is much easier to shred with two forks.
- Let the chicken cool before mixing – adding hot chicken to the dressing can make it runny. Let it cool completely before combining.
- Toast the walnuts – this is optional, but toasting the walnuts in a dry pan for a few minutes brings out their nutty flavor.
- Taste and adjust – once everything is mixed together, taste and add a little more salt, black pepper or a squeeze of lemon juice if needed.
Storage
Store the cranberry chicken salad in an airtight container in the fridge for up to 3 days. If you’re meal prepping, you can divide it between individual containers so it’s ready to grab and go. If you’re packing it as sandwiches or wraps, keep the salad separate from the bread until you’re ready to eat so it doesn’t go soggy. I don’t recommend freezing this salad as the yogurt and mayonnaise will separate once thawed.
Cranberry Walnut Chicken Salad
Equipment
- Sharp knife
- Chopping Board
- Large Pot
- Whisk
- Spoon
Ingredients
- 900 grams skinless boneless chicken breast
- 3/4 cup Greek yoghurt
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- ¼ teaspoon finely ground sea salt
- ½ cup dried cranberries
- ½ cup walnuts, toasted, roughly chopped
- 2 sticks celery, finely diced
- 1 tablespoon finely chopped chives
Instructions
- To poach the chicken, half fill a large cooking pot with water. Place onto the stovetop and turn to a high heat. Add the chicken breasts and place the lid onto the pot. Bring to a simmer and then reduce to a medium heat (after around 10 minutes). Cook for a further 20 minutes or until cooked through. The internal temperature should be 75°C or 165°F.
- Once cooked, remove the chicken from the pot and place onto a chopping board. Use two forks to shred the chicken. Set aside to cool.
- To a large mixing bowl add the yoghurt, mayonnaise, mustards, garlic powder, onion powder and salt and whisk to combine.
- Add the shredded chicken, cranberries, chopped walnuts, celery and chives to the bowl and mix well to combine.
- Serve on wraps, sandwiches or on rice cakes.
Notes
- Make sure the chicken is fully covered with water while poaching so it cooks evenly. A gentle simmer keeps it tender and juicy.
- The chicken is cooked when it reaches an internal temperature of 75°C/165°F.
- Shred the chicken while it’s still warm, as it’s much easier, then let it cool completely before mixing it through the dressing so the salad stays thick and creamy.
- For a shortcut, use shredded rotisserie chicken with the skin removed and skip the poaching step.
Variations
- dairy free – swap the Greek yoghurt for unsweetened, natural coconut yoghurt.
- nut free – swap the walnuts for toasted pepitas or sunflower seeds.
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