This Cranberry Walnut Chicken Salad recipe is a delicious way to use up leftover cooked chicken or turkey. It is light and creamy, with great texture and mix of sweet and tart flavors. This recipe is high in protein and low in carbs.

bowl of cranberry walnut chicken salad.

If you’re looking for a high-protein meal that’s ready to eat in less than 20 minutes, chicken salad is your friend!

This recipe is even easier with the use of already cooked chicken or leftover turkey. You can use leftovers or cut up a rotisserie chicken from the grocery store. It’s customizable, tastes even better the next day, and makes one heck of a sandwich.

Dried cranberries, celery, and walnuts make a rather delicious team. Try to get a bit of everything in each sweet and crunchy bite. For Whole30, paleo, and keto diets, enjoy it plain or in lettuce cups or lettuce wraps. For gluten-free and dairy-free diets, enjoy with some crackers or gluten-free toast.

Key Ingredients

ingredients for cranberry walnut chicken salad.
  • Shredded chicken – If you don’t have any shredded chicken leftover, you can use a rotisserie chicken its place. Just remove the meat from the bones and give it a quick chop. You can also use leftover cooked turkey interchangeably with cooked chicken. Either dice or shred your cooked poultry.
  • Walnuts – Walnuts are slightly bitter and delightfully crunchy which makes them an excellent match for sweet cranberries and creamy dressing. You can sub in pecans, slivered almonds, or cashews.
  • Dried cranberries – If you don’t like or have dried cranberries, dried cherries, raisins, or golden raisins all work too! Be sure to use unsweetened cranberries if you’re on a strict Whole30, keto, or low-carb diet.
  • Mayonnaise – Mayonnaise traditionally is the base of a good chicken salad recipe. You can sub in dairy-free Greek yogurt but I don’t recommend more than half. Otherwise, the chicken salad comes out dry and too tangy.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

a bowl of shredded chicken salad.

Step One

In a large mixing bowl, add all the ingredients. Stir well to combine.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Enjoy immediately, or place the large bowl in the refrigerator to chill.

Step Three

Store the leftovers in an airtight container the refrigerator for up to 4 days.

I hope you agree that this Cranberry Walnut Chicken Salad recipe is one of your new favorite ways to use up cooked tender chicken. It’s a great way to get a good source of protein with tons of flavor.

a cracker with cranberry chicken salad on it.

Recipe FAQs

What goes well with chicken salad?

Potato chips, fresh fruit, a pickle spear, pasta salad, mixed greens salad, romaine salad, dairy-free tomato soup, and Whole Foods copycat broccoli salad are perfect sides for chicken salad. Choose whatever sides you like based on your dietary needs.

What can I serve with chicken salad besides bread?

I like to scoop my chicken salad into romaine, iceberg, or Bibb lettuce when I don’t want all the calories from bread. See my list of the best alternatives to bread.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a cracker with chicken salad on it

Cranberry Walnut Chicken Salad

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5 from 2 reviews

Print Recipe

This Cranberry Walnut Chicken Salad is a delicious way to use up leftover cooked chicken. This nutritious salad is light and creamy, with great texture and mix of sweet and tart flavors. Gluten-free, dairy-free, paleo, keto, and Whole30.

  • Total Time: 20 minutes
  • Yield: 4

Ingredients

Units Scale
  • 2 cups cooked shredded or chopped chicken (about 8 ounces)
  • 1/2 cup walnut halves, chopped and toasted (see notes)
  • 3 tablespoons dried cranberries (use unsweetened cranberries for keto, low-carb, and Whole30 diets)
  • 2 celery stalks, sliced thinly
  • 1 lemon, juiced
  • 1/4 cup mayonnaise
  • 1/4 teaspoon hot sauce (about two shakes)

Instructions

  1. In a large mixing bowl, combine the chicken, walnuts, cranberries, celery, lemon juice, mayonnaise, and hot sauce. Stir well to combine.
  2. Serve immediately, or cover the bowl and place it in the refrigerator until you’re ready to serve.
  3. Store any leftovers in the fridge for up to 4 days.

Notes

  1. To toast your walnuts, heat a small dry skillet over low heat. Add the walnuts and let them toast for several minutes, tossing them occasionally to toast evenly. Keep an eye on the walnuts so they don’t burn.
  2. This recipe can be easily doubled depending on how many servings you want.
  3. You can also use leftover cooked turkey in this recipe.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 266
  • Sugar: 1.5 g
  • Sodium: 121.1 mg
  • Fat: 21.4 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 4.3 g
  • Fiber: 1.4 g
  • Protein: 15.3 g
  • Cholesterol: 47.1 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.