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This easy and deliciously creamy chicken salad is packed with nuts and cranberries, all mixed together in a zesty blend of yogurt, mayonnaise, and fresh dill. It’s the best recipe for lunch and meal prep!
Easy Chicken Salad Recipe
This chicken salad recipe is my go-to for quick and easy make-ahead lunches. It’s perfect for sandwiches, bagels, salads, or even flour tortillas. I love having a batch ready in the fridge for the week, and it’s also a hit at potlucks!
With tender chicken, crunchy walnuts, and sweet dried cranberries in every bite, this salad is hard to beat. It’s a crunchy, cool, and incredibly refreshing salad that makes the best chicken salad sandwiches, especially on whole wheat or dark rye bread. Personally, I love scooping it onto lettuce wraps. The rest of the family prefers bread, but I like to save my carbs for wine slushies.
Why I Love This Chicken Salad
- Perfect Make-Ahead Meal: Trust me, it will become your favorite. You can make it days ahead because it tastes even better after a day or two. It lasts for about 4 days in the fridge. Just stir and serve.
- Versatile and Delicious: This chicken salad is incredibly versatile. It’s perfect to enjoy in different ways throughout the week. You can even use it for my stuffed avocados or swap out the quinoa for this salad in my quinoa stuffed tomatoes recipe.
- Simple and Quick: This chicken salad recipe uses basic ingredients and comes together quickly, making it an easy go-to option for busy days or last-minute meals. Plus, it’s always a crowd-pleaser at parties and gatherings.
Recipe Ingredients
Though these are not classic chicken salad ingredients, they’re all very easy to find and are mostly pantry items. For exact amounts and thorough instructions, please scroll down to the recipe card.
For The Salad
- Chopped cooked chicken breasts: I use my boiled chicken breasts recipe, but rotisserie chicken can also be used.
- Dried cranberries: Adds a touch of sweetness and a chewy texture.
- Chopped toasted walnuts: Provides a crunchy texture and nutty flavor. You can also use pecans, almonds, sunflower seeds, etc.
- Crumbled feta cheese: Adds a tangy flavor to the salad, but goat cheese or blue cheese are good alternatives.
For The Dressing
- Mayonnaise: Adds a bit of richness and smooth texture to the dressing.
- Plain yogurt: To keep things light, I use plain yogurt for the creamy base of the dressing. You can substitute with sour cream or use more mayo.
- Chopped fresh dill: You can also use 2 teaspoons of dried dill.
- Chopped fresh basil: Oregano or rosemary will also work. Any fresh herbs will work here.
- Garlic: I use fresh garlic, but garlic powder or shallots can also be used.
- White wine vinegar: Adds acidity and brightness. Apple cider vinegar is a good alternative.
- Fresh lemon juice: Contributes a fresh, tangy flavor.
- Salt and black pepper: Enhances and balances all the flavors.
How To Make Chicken Salad
This salad is easy and a great way to use up chopped leftover baked chicken breasts. You can also use my air fryer chicken breast recipe.
- Prepare the Chicken: Make sure the cooked chicken breasts are completely cooled, then chop them into bite-sized pieces or shred the chicken.
- Mix the Salad Ingredients: In a large bowl, combine the chopped chicken, dried cranberries, toasted walnuts, and crumbled feta cheese.
- Make the Dressing: In a separate bowl, whisk together the nonfat plain yogurt, light mayonnaise, chopped fresh dill, chopped fresh basil, minced garlic, white wine vinegar, and fresh lemon juice until well combined. Season with salt and fresh ground pepper to taste.
- Combine: Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Chill: For the best flavor, cover the bowl and refrigerate the chicken salad for at least an hour before serving.
- Serve: Enjoy the chicken salad as is or on whole wheat or rye sandwich bread.
Recipe Tips & Variations
- Dry Salad: If your chicken salad is a bit dry, add a little chicken broth or more yogurt and mayonnaise.
- Season to Taste: Always taste and adjust the flavors before serving, adding more salt, pepper, or lemon juice as needed.
- Add-ins: Diced apples or grapes for sweetness and crunch.
- Veggies: Add finely diced celery, green onions or red onions, and chopped pickles.
- Curry Version: Add curry powder and chopped cilantro, and swap mayo for yogurt.
- Pasta Salad: Mix the chicken salad into elbow macaroni to make my Hawaiian macaroni salad.
- Seasonings: Try everything bagel seasoning, onion powder, or garlic powder.
Serving Suggestions
There are so many ways to enjoy this chicken salad. Serve it over lettuce with veggies like avocado, cucumber, and cherry tomatoes. Spread it over bagels, stuff it into naan, or eat it as is with a side of crackers. My kids always ask for a light soup with it, like this roasted tomato soup or my vegetable soup.
How To Store
Keep the chicken salad in an airtight container in the fridge for 4 to 5 days to maintain its freshness.
More Chicken Salad Recipes
- Chunky Chicken Salad Cups
- Walnut Chicken Salad
- Cranberry Chicken Salad with Light Dijon Parmesan Dressing
- Rosemary Chicken Salad with Avocado and Bacon
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Chicken Salad Recipe
Ingredients
For the Chicken Salad
- 4 cups chopped cooked chicken breasts, (completely cooled)
- ½ cup dried cranberries
- ⅓ cup chopped toasted walnuts
- ⅓ cup crumbled feta cheese
For The Dressing
- ⅓ cup mayonnaise
- ¼ cup plain yogurt, or to taste
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh basil
- 1 clove garlic, minced
- 1 tablespoon white wine vinegar
- 1 to 2 tablespoons fresh lemon juice, or to taste
- salt and freshly ground black pepper, to taste
For Serving
- whole wheat or rye sandwich bread, or lettuce leaves for lettuce wraps
Instructions
- In a medium bowl, stir together the chicken, cranberries, walnuts, and feta cheese; set aside.
- In a separate bowl, combine mayonnaise, yogurt, dill, basil, garlic, vinegar, lemon juice, salt, and pepper; whisk until well combined. Taste and adjust. If you want a thicker dressing, add more mayonnaise or yogurt. To thin it out, add some chicken broth.
- Add the dressing to the chicken mixture and stir until thoroughly incorporated.
- Refrigerate for about 30 minutes before serving.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Trying this
Great! I hope you enjoy it! Thank YOU! 🙂
This sounds so new and delicious. Definitely will try this for my family!
This is extremely similar to my chicken salad but I use golden raisins instead of cranberries since I almost always have raisins on hand. I also go light on the dill and sometimes add chopped Fuji apples as well.
I love the flavors in this-sound so yummy!
I always have leftover rotisserie chicken, love having new ways to use it up.
Wow this chicken salad looks so creamy and delicious!