Creamy Cranberry Chicken Salad

There’s something incredibly comforting about a cold, creamy chicken salad—especially when it’s got a touch of sweetness from dried cranberries. This recipe is one of my go-tos whenever I have leftover chicken or want to prepare a make-ahead lunch that feels both fresh and satisfying. It’s inspired by a version my grandmother used to make, although she would’ve used raisins instead of cranberries—this update adds a tart sweetness that I think makes the whole dish sing.

Whether you serve it as a sandwich, scoop it onto fresh lettuce leaves, or enjoy it with crackers, this Cranberry Chicken Salad is the perfect balance of savory, creamy, and tangy. It’s also highly customizable, making it a great recipe to keep in your back pocket for meal prep, picnics, or a last-minute lunch with friends.

Ingredients

For the Salad:

• 2 cups boneless chicken breast, cooked and chopped or shredded
  Tip: Rotisserie chicken works great here for added flavor and convenience.
• ½ cup onion, finely chopped
  Red onions add a pop of color and a slight sweetness.
• ½ cup celery, finely chopped
  For that essential crunch.
• Salt, to taste
• Black pepper, to taste
• ½ to 1 cup dried cranberries
  Add these just before serving to keep the salad looking fresh and vibrant.

For the Creamy Dressing:

• 1 cup mayonnaise
  Use a good quality mayo for the best flavor—avocado oil mayo is a great lighter alternative.
• ½ cup granulated sugar
  Balances the tanginess of the vinegar.
• ¼ cup white vinegar
  You can substitute with apple cider vinegar for a fruity note.
• 1 teaspoon prepared mustard
  Adds just the right amount of zing.
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prepare the Chicken Base
   In a large bowl, combine the cooked chicken, chopped onion, and celery. Sprinkle with salt and pepper and toss lightly to mix.
2. Make the Dressing
   In a separate small bowl, whisk together the mayonnaise, sugar, vinegar, mustard, salt, and pepper until the mixture is smooth and well combined.
3. Combine and Chill
   Pour the dressing over the chicken mixture and stir gently to coat every bite. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld beautifully.
4. Add Cranberries Before Serving
   Just before serving, fold in the dried cranberries. This prevents the color from bleeding into the salad and turning it pink.
5. Serve and Enjoy
   Serve chilled on a bed of crisp romaine or butter lettuce, as a filling for sandwiches or wraps, or alongside crackers for a perfect lunch spread.

Tips & Variations

• Make it lighter: Substitute Greek yogurt for half of the mayo for a tangier, lower-fat option.
• Add crunch: A handful of chopped walnuts or sliced almonds adds extra texture and flavor.
• Make it a meal: Serve it in a wrap with arugula or tuck it into a croissant for an elegant lunch.
• Storing leftovers: This salad keeps well in the fridge for 3–4 days—just add fresh cranberries when you’re ready to eat.

Why You’ll Love This Chicken Salad

• Easy to make with pantry staples
• Great use for leftover or rotisserie chicken
• Versatile and perfect for meal prep
• Refreshing yet hearty enough to be a meal
• Family-friendly and easily adjustable for preferences