Easy Cranberry Chicken Salad Recipe

Hey there, friends! I’ve got a new and exciting dish for you to whip up. It’s my super easy Cranberry Chicken Salad. Perfect for the holidays!

Course Main Course, Salad

Cuisine American

Keyword chicken salad, chicken salad with cranberries, Cranberry Chicken Salad, fried chicken salad, rotisserie chicken salad

Prep Time 15

Total Time 15

Servings servings

Calories 346kcal

Author Dana DeVolk

Place the chicken, celery, scallion, cranberries, walnuts, and parsley in a large bowl, set aside.
2 cups shredded or diced leftover chicken, 1/4 cup celery, 1 scallion, 1/8 cup dried cranberries, 1/8 cup chopped walnuts, 1 tablespoon chopped parsley
In a small bowl, whisk together the mayo, garlic, vinegar, oregano, mustard, Worcestershire sauce, sugar, salt, and pepper.
1 cup mayonnaise, 1 clove garlic, 1 tablespoon apple cider vinegar, 1/2 teaspoon dried oregano, 1 teaspoon whole-grain mustard, 1 teaspoon Worcestershire sauce, 2 teaspoons granulated sugar, pinch kosher salt, 5 cracks fresh black pepper
Add the dressing to the chicken mixture, only add about half and toss to coat. Add more if needed.

Use any leftover dressing as a regular salad dressing, it's amazing! (Great for potato salad too!)

Use Fresh Ingredients: Fresh celery and scallions enhance the flavor and crunch.
Adjust to Taste: Feel free to tweak the amounts of black pepper or kosher salt based on your personal preference.
Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes to meld the flavors.
Serve Creatively: Enjoy it in a lettuce wrap, on a green salad, or with apple slices for a low carb option.
Double the Dressing: The extra makes a great salad dressing for other dishes.
Leftover Turkey Works Too: This is a great way to use leftover turkey after the holidays.