Cranberry Almond Chicken Salad is the perfect blend of sweet, savory, and satisfying flavors — a refreshing twist on the classic chicken salad recipe. Tender chicken, dried cranberries, and toasted almonds come together in a creamy dressing that’s light yet full of flavor. Ideal for busy weeknights, meal prep, or festive gatherings, this salad fits beautifully into cranberry salad recipes for Thanksgiving or a simple winter chicken salad. Whether served in wraps, over greens, or on croissants, it delivers comfort and nutrition in every bite. Try this easy homemade favorite and enjoy a wholesome balance of crunch, sweetness, and cozy flavor.
Serving Versatility
This Cranberry Almond Chicken Salad is wonderfully versatile. Serve it spooned over crisp greens for a light lunch, tucked into whole-grain wraps for a quick grab-and-go meal, or layered on croissants for a cozy weekend brunch. It’s also lovely in lettuce cups for a low-carb option or paired with crackers for an easy snack board.
Ingredients:
- 3 cups cooked chicken breast, shredded or diced
- ½ cup dried cranberries
- ⅓ cup sliced almonds, toasted
- ½ cup celery, finely chopped
- ¼ cup red onion, minced
- ½ cup Greek yogurt (or mayonnaise for a creamier version)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
- Optional: a squeeze of fresh lemon juice for brightness
Directions:
- In a large mixing bowl, combine the shredded chicken, cranberries, almonds, celery, and red onion.
- In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, honey, and lemon juice until smooth.
- Pour the dressing over the chicken mixture and gently fold until evenly coated.
- Season with salt and pepper to taste.
- Chill for 20–30 minutes before serving to allow flavors to blend beautifully.
Prep Time: 15 minutes
Cook Time: 10 minutes (if cooking chicken fresh)
Total Time: 25 minutes
Servings: 4
Calories: Approximately 280 per serving
Why You’ll Love This Recipe
- Quick preparation: Ready in under 30 minutes.
- Budget-friendly ingredients: Simple pantry staples come together effortlessly.
- Big, cozy flavor: Sweet, savory, and nutty all at once.
- Nutritional value: High in protein, healthy fats, and antioxidants.
- Customizability: Easily add apples, pecans, or even a touch of curry powder for variety.
Cultural or Cooking Technique Note (Optional)
Chicken salad has long been a comforting staple in American kitchens, often reinvented for the season. This version leans into autumn and winter flavors — cranberries for their festive tartness and almonds for warmth and crunch — creating a balanced, wholesome twist on a beloved classic.
Serving Suggestions
- Serve it over a bed of baby spinach or mixed greens.
- Pile it high on buttery croissants or whole-grain sandwich bread.
- Wrap it in crisp romaine or collard greens for a lighter meal.
- Spoon it into halved apples or avocados for an elegant lunch idea.
Pro Tips for Success
- Toast the almonds for 3–4 minutes to deepen their flavor and crunch.
- If using leftover chicken, chop it finely so every bite is well-balanced.
- Adjust the dressing thickness by adding a splash of milk or extra yogurt.
- For extra flavor, mix in a pinch of smoked paprika or a drizzle of olive oil.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the creamy dressing doesn’t thaw well. To refresh the salad after chilling, stir in a spoonful of yogurt or mayonnaise before serving.
5 Common Mistakes to Avoid
- Overdressing the salad: Too much dressing can make the salad soggy. Start with less, then add more as needed.
- Skipping the toasting step: Toasting almonds enhances their crunch and flavor — don’t skip it!
- Using warm chicken: Always cool the chicken before mixing; warm chicken can thin the dressing.
- Not balancing flavors: Taste before serving — a touch of salt, pepper, or lemon juice can make a big difference.
- Improper storage: Keep the salad refrigerated in an airtight container to maintain freshness and texture.
4 Frequently Asked Questions
- Can I make this salad ahead of time?
Yes! It actually tastes better after chilling for a few hours, allowing the flavors to meld. - Can I use rotisserie chicken?
Absolutely. Rotisserie chicken adds convenience and rich flavor — just remove the skin before mixing. - What can I substitute for almonds?
Try pecans, walnuts, or sunflower seeds for a delicious twist and similar crunch. - Is this recipe dairy-free?
You can make it dairy-free by using mayonnaise or a plant-based yogurt alternative instead of Greek yogurt.
Closing Paragraph
This Cranberry Almond Chicken Salad is proof that wholesome doesn’t have to mean complicated. It’s a meal that fits any mood or moment — whether you’re prepping lunches for the week or creating something special for guests. Try it, make it your own, and share your twist on this cozy favorite in the comments below!
🎀 Final Thoughts
I adore how this salad feels like a hug in a bowl — bright, crunchy, and just sweet enough. It’s the kind of dish that reminds me to slow down and savor the simple things. I can’t wait for you to make it your own and enjoy every delicious bite.
Cranberry Almond Chicken Salad
Equipment
- Mixing Bowl
Ingredients
Main Salad
- 3 cups cooked chicken breast shredded or diced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds toasted
- 1/2 cup celery finely chopped
- 1/4 cup red onion minced
Dressing
- 1/2 cup Greek yogurt or mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- fresh lemon juice optional, for brightness
- salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, cranberries, almonds, celery, and red onion.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, and lemon juice (if using) until smooth.
- Pour the dressing over the chicken mixture and gently fold to combine until evenly coated.
- Season with salt and pepper to taste. Chill for 20–30 minutes before serving.