Cranberry Chicken Salad

*This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.

A 10-minute cranberry chicken salad made with rotisserie chicken, celery, cranberries, toasted walnuts, and creamy Dijon dressing!

Sometimes, you want something quick and filling. However, that doesn’t mean you have to skimp on flavor.

Using leftover rotisserie chicken, you can create a flavorful lunch that’s done in minutes.

Our cranberry chicken salad recipe is easy to prepare and will make up to 10 servings.

Which means it’s perfect for meal prep. When properly stored in the fridge it will last up to 3-days.

You could make it on Sunday afternoon and have lunches covered until Wednesday. Not bad.

So, let’s get started, that way you can get your lunches ready for next week.

Speaking of leftovers, use that leftover Thanksgiving turkey to create a turkey pot pie with puff pastry.

How to make cranberry chicken salad with walnuts?

First, grab a small pan and place it over low heat. Toast the walnuts for about 4 minutes.

Turn off the heat and set the walnuts aside to cool while you make the dressing.

Next, in a small mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and ground black pepper.

Use a whisk or kitchen fork to mix the creamy Dijon salad dressing.

Then, grab a large mixing bowl. Add in the rotisserie chicken, dried cranberries, sliced celery, diced red onion, and toasted walnuts.

Afterward, use a rubber spatula to pour the dressing over the chicken and other ingredients.

Using the same spatula, stir the chicken salad to combine everything.

Last, serve the dish on lettuce, high-fiber wraps, or slider buns.

Alternatively, you can store it in a sealed container, in your fridge, for up to 3-days. That way, you can use it for lunches the following week.

That’s it, your cranberry chicken salad is done! Kim and I hope you enjoy it and wish you all the best 🙂

Recipe Tips:

• Making toasted walnuts isn’t difficult. Just keep in mind that once you start smelling their woody aroma, it’s time to turn off the heat.
• If you’re using this recipe for meal prep, then let me make this recommendation. Do not place the salad on any buns or wraps in advance. Otherwise, the dressing will soak into the bread and the sandwich (or wrap) may become soggy.
• We used rotisserie chicken for our recipe, but Thanksgiving is just around the corner. You could easily substitute leftover turkey to create a cranberry turkey salad.

If you like our recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for More Than Meat and Potatoes!

Join our Facebook group for more recipes from Meat and Potatoes and our sister site, Berly’s Kitchen.