Cranberry Chicken Salad

Sometimes, you just want a meal that makes you feel warm and happy inside. That’s exactly what this cranberry chicken salad recipe does.

Course Main Course

Cuisine American

Keyword Cranberry Chicken Salad

Prep Time 15

Total Time 15

Servings servings

Calories 403kcal

Author Dana DeVolk

In a large bowl, whisk together the mayonnaise, dijon, parsley, lemon juice, lemon zest, garlic powder, onion powder, salt, paprika, and pepper until combined.
1 cup mayonnaise, 1 tablespoon dijon mustard, 1 tablespoon fresh chopped parsley, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, 1/4 teaspoon sweet paprika, 1/4 teaspoon black pepper
Add the diced chicken, celery, grapes, apples, red onion, cranberries, and pecans.
2 1/2 cups small diced cooked chicken, 1/2 cup small diced celery, 3/4 cup halved red grapes, 1 cup small diced honeycrisp apple, 2 tablespoons finely diced red onion, 1/4 cup dried cranberries, 1/4 cup toasted finely chopped pecans
Stir everything together until well combined and coated in the dressing.
Serve immediately or cover with plastic wrap and chill until ready to serve.

Cut everything into small, bite-sized pieces. This helps each forkful have a good mix of textures and flavors.
Give your dressing a quick taste before mixing it into the salad. Adjust the seasoning with black pepper, salt, or fresh lemon juice until it’s just right.
Whether you use leftover chicken, rotisserie chicken, or poached chicken, make sure your chicken is cooked through and still moist.
Chill the finished salad in a large bowl before serving. This helps the flavors blend together and makes the salad extra refreshing.
Enjoy your chicken salad in a sandwich, on a bed of lettuce, or as a dip with crackers. There’s no wrong way to serve this classic recipe!
Next time you make it, experiment with fresh grapes, green grapes, or even dried cherries. Changing the fruit or nuts can give your salad a whole new personality.