Chicken salad has countless variations, from Waldorf-style to curried versions, but this Cranberry Chicken Salad is a reliable classic I return to again and again. It’s simple, flavorful, and makes a handy fridge staple—perfect for protein-packed snacks, sandwiches, picnics, and potlucks. You can assemble it in about 25 minutes.
Chicken salad is one of my go-to meals (alongside salmon salad and egg salad). Because it’s delicious cold, it travels well and is easy to pack for lunches and outdoor meals. I also like keeping ready-to-eat, healthy dishes in the fridge to avoid reaching for pantry snacks—this salad fills that role perfectly.
For a quick lunch, pile it on crusty Asiago Black Pepper Bread with tomato and greens. For a light snack, spoon some onto a cracker or into a lettuce leaf. The combination of textures and flavors makes this recipe versatile and family-friendly.
Tips for Best Results
Slow-cook the chicken breasts – My favorite method is the slow cooker. It yields tender, evenly cooked chicken without any browning. You can also use store-bought cooked breasts or rotisserie chicken.
Use good mayonnaise – Mayonnaise quality affects the final flavor. Homemade mayonnaise is excellent if you have time, but a high-quality store brand will work well too.
Chill before serving – If possible, refrigerate the salad for an hour or two before serving so the flavors meld and the cranberries plump up. This salad often tastes better the next day.
Best options for cooking the meat
If you cook the chicken yourself, the slow-cooker method is my recommendation: it’s easy and consistently produces juicy, evenly cooked breasts. Other good choices are baked chicken breasts, poached chicken, or using a rotisserie chicken or pre-cooked breasts from the store for convenience.
Step by Step overview:
In a large bowl, combine chunks of cooked chicken, chopped celery, finely chopped red onion, dried cranberries, and sliced fresh basil:
Ingredient Swap Ideas
The crunchy celery, sweet cranberries, fresh basil, and red onion are my preferred mix, but you can easily swap ingredients to suit your taste.
Cranberries – Try tart dried cherries, raisins, currants, or dried blueberries.
Red onion – Chopped shallot or sliced green onions are milder options.
Basil – Substitute tarragon, oregano, mint, or finely chopped rosemary.
Nuts – Add up to 1/2 cup toasted walnuts or pecans for crunch and richness.
Apples – Up to 1 cup of chopped apples adds sweetness and texture.
For the dressing, whisk together mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, and pepper:
Mayonnaise gives the classic chicken-salad texture, though you can substitute some or all of it with plain Greek yogurt or sour cream for a lighter version. Lime juice also pairs nicely with cranberries if you prefer its brightness.
Whisk the dressing, pour it over the chicken mixture, and toss until everything is evenly coated:
Let the salad rest in the refrigerator when possible—this improves the texture and flavor as the cranberries soften and the dressing soaks in. Leftovers keep well, which is why this is such a convenient fridge staple.
Ideas for Serving It
Make a wrap – Fill a tortilla or use lettuce cups for a light, portable lunch.
Serve with crackers – Spoon onto crackers for an easy appetizer or snack.
In a croissant – A croissant creates a rich, buttery sandwich that pairs well with the salad’s texture.
In a pita – Stuff into pita pockets with lettuce for a neat handheld option.
In wonton cups – For a creative appetizer, fill baked wonton cups with small portions of the salad.
I also make many other salads regularly—egg salad, salmon salad, shrimp-avocado salad, and red potato salad are favorites for picnics and lunches.
Recipe Tips and FAQ
Store in an airtight container in the refrigerator for up to 5 days. The salad remains safe to eat but is freshest through the first 2–3 days.
Freezing is not recommended because celery and fresh herbs lose their texture and flavor when frozen.
Yes—making it a day ahead improves the flavor. Try not to prepare it more than two days in advance for best freshness.
If you try this recipe, leave a rating or comment to share how it turned out.
Cranberry Chicken Salad
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Ingredients
- 3 cooked and chopped crockpot chicken breasts*
- 2/3 cup chopped celery
- 1/3 cup chopped red onion
- about 20 leaves fresh basil sliced
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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In a large bowl, combine the cooked chicken, celery, red onion, basil, and cranberries.
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In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
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Pour the dressing over the chicken mixture and toss until everything is evenly coated.
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Refrigerate for an hour or two if possible so the flavors meld and the cranberries soften. Serve and enjoy.
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Not recommended due to texture changes in celery and herbs.
Make-ahead: Best made within two days for peak freshness.
Ingredient swaps and serving suggestions: See the notes above for ideas on substitutions and ways to serve this salad.
Nutrition
Nutrition is estimated using a food database and is provided as a guideline for informational purposes.
Post updated with new photos, writing, and tips in July 2018. Originally published in June 2014.