Cranberry Almond Chicken Salad
There are some recipes I make when I want something quick, fresh, and comforting all at the same time. Cranberry Almond Chicken Salad is one of those recipes.
I first made this for my family last weekend when I had some leftover cooked chicken in the refrigerator. A friend had suggested adding dried cranberries and toasted almonds to chicken salad, and I was curious how those sweet and crunchy flavors would work together.
Well, everyone loved it!
The tender chicken, chewy cranberries, crunchy almonds, and creamy dressing made every bite interesting. I especially loved the little hint of sweetness from the cranberries against the savory chicken. My family kept coming back for more, and by the next day, there wasn’t much left.
Now I make this when I’m having a busy day, when I need an easy lunch, or when I’m stressed and don’t feel like cooking something complicated. It also makes a wonderful weekend lunch because you can prepare everything ahead and simply grab it from the refrigerator.
Why You’ll Love This Chicken Salad
Creamy and crunchy
Sweet and savory
Great way to use leftover chicken
Easy make-ahead lunch
High in protein
Perfect for sandwiches or lettuce wraps
Easy to make diabetes-conscious
Ingredients
Chicken Salad
3 cups cooked chicken, shredded or chopped
â…“ cup dried cranberries
â…“ cup sliced almonds, lightly toasted
½ cup celery, finely diced
¼ cup red onion, finely diced
2 tablespoons fresh parsley, chopped
1 small apple, diced, optional
¼ teaspoon black pepper
Pinch of salt
Creamy Dressing
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey, optional
¼ teaspoon garlic powder
¼ teaspoon black pepper
Instructions
1. Prepare the Chicken
If using cooked chicken breast, shred or chop it into bite-sized pieces.
Place it in a large mixing bowl.
2. Add the Good Stuff
Add the dried cranberries, toasted almonds, celery, red onion, and parsley.
If you’re using apple, add it now as well.
Give everything a gentle toss.
3. Make the Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, and black pepper.
Taste and adjust the seasoning.
4. Combine
Pour the dressing over the chicken mixture.
Gently fold everything together until evenly coated.
Don’t overmix—you want the chicken and crunchy ingredients to keep their texture.
5. Chill
Cover and refrigerate for at least 30 minutes.
This little resting period lets the flavors come together beautifully.
6. Serve
Serve chilled over:
Lettuce
Mixed greens
Whole-grain bread
High-fiber wraps
Cucumber slices
Avocado
Or simply enjoy it straight from the bowl!
My Tips for the Best Chicken Salad
Toast the almonds.
Just a few minutes in a dry skillet brings out their flavor and makes them extra crunchy.
Use chilled chicken.
Cold cooked chicken works especially well for chicken salad.
Don’t drown it in dressing.
Start with a little dressing and add more as needed.
Let it rest.
Even 30 minutes in the refrigerator makes the flavors noticeably better.
Add the apple just before serving.
This helps keep it crisp.
Diabetes-Conscious Version
The dried cranberries and honey can add quite a bit of sugar, so for a more diabetes-conscious version:
Choose unsweetened dried cranberries if available.
Reduce the cranberry portion.
Skip the honey.
Use plain, unsweetened Greek yogurt.
Add extra celery, cucumber, or chopped walnuts.
Serve over leafy greens instead of a large bread roll.
Check the carbohydrate content of your chosen wrap or bread.
The chicken, almonds, and Greek yogurt provide protein and fat, while vegetables add fiber and volume.
Mediterranean-Inspired Twist
For a Mediterranean-inspired chicken salad, I love swapping a few ingredients:
Use extra virgin olive oil-based dressing
Add chopped cucumber
Add fresh parsley and dill
Add Kalamata olives
Replace some mayonnaise with Greek yogurt
Add a little lemon zest
Use toasted walnuts or almonds
Serve it over a bed of spinach with cucumber, tomatoes, and a squeeze of fresh lemon.
What to Serve With It
Try serving this chicken salad with:
Mixed greens
Cucumber and tomato salad
Roasted vegetables
Lettuce cups
Whole-grain crackers
Avocado
Vegetable soup
For a lighter lunch, I especially love it spooned into crisp lettuce leaves.
Storage
Store the chicken salad in an airtight container in the refrigerator.
For best quality, enjoy within 3–4 days.
Keep it refrigerated and don’t leave it sitting at room temperature for extended periods.
Prep Time
15 minutes
Chill Time
30 minutes
Cook Time
None if using cooked chicken
Total Time
45 minutes
Servings
4
Nutrition Facts
Approximate per serving:
Calories: 350
Protein: 31g
Carbohydrates: 17g
Fat: 19g
Fiber: 2g
Sugar: 10g
Sodium: 420mg
Nutrition is approximate and will vary depending on the mayonnaise, cranberries, chicken, and serving size.
Frequently Asked Questions
Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is one of the easiest options. Remove the skin and shred the meat before adding it to the salad.
Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace some or all of the mayonnaise with plain Greek yogurt for a lighter, tangier dressing.
Can I leave out the cranberries?
Of course. Try diced apple, grapes, chopped strawberries, or simply add extra celery and almonds.
Can I use walnuts instead of almonds?
Yes! Walnuts, pecans, or sunflower seeds all work beautifully.
How can I make it lower in carbohydrates?
Reduce or omit the dried cranberries and honey, then serve the chicken salad over greens or in lettuce cups instead of bread.
Is this good for a diabetes-conscious meal?
It can be. The chicken and almonds provide protein and the vegetables provide fiber, but sweetened cranberries and honey can increase the carbohydrate content. Using unsweetened cranberries or a smaller amount and serving it over greens makes it easier to fit into a diabetes-conscious meal.