Classic Cranberry Chicken Salad

by Raksha Hegde last updated -

This deli-style cranberry chicken salad is one of the best things you can have on a crisp fall day. It’s simple and delicious, with a creamy old-fashioned mayonnaise dressing. You can have it as a main course or make a to-die-for sandwich with dinner rolls or buttery croissants.

Simple Cranberry Chicken Salad

Chicken and cranberries may possibly be the best combination after turkey and cranberries! Feel free to add a bit of celery to the salad if you want to. However, this recipe is not complicated and uses clean, crisp flavors of the apple, lemon, and nuts to hit the right spot. If you get lucky with a good batch of apples in the fall, go ahead and make this salad with leftover roast chicken. For a kid-friendly version, skip the nuts and throw in some macaroni and mix well.

Cranberry chicken salad in a white bowl next to an apple on a counter

Cranberry Chicken Salad

Deli-style chicken salad with juicy cranberries 
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Course: Main Course, Side Dish
Cuisine: American
Keyword: Cranberry Chicken Salad
Appliance: Whisk
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Raksha Hegde


  • 2 cups cooked cubed chicken breast
  • 1/2 cup dried cranberries
  • 1 cup cubed apple Red Delicious or Granny Smith
  • 1/4 cup nuts coarsely chopped

Salad Dressing


  • In a large bowl, add the chicken, cubed apple, dried cranberries, and nuts of your choice. 
  • In a smaller bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Mix till it becomes a creamy dressing. 
  • Pour the dressing over the chicken and then toss well to coat the salad. 
  • While you can have it right away, the flavors blend well when the salad is refrigerated for a couple of hours. Enjoy this classic fall salad! 
    Cranberry chicken salad in a white bowl next to an apple on a counter


Pecans, walnuts, almonds, or cashewnuts go well with the salad, though you can choose any nuts of your choice. It's best to microwave or roast the nuts before adding it to our salad to get the best flavors. 

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About the Author

Raksha Hegde is the content director at Organic Facts and helps oversee a team of brilliant, dynamic content writers. She completed her MS in Broadcast Journalism from Boston University, US. A former business news journalist and editor, Raksha followed her passion for wellness to become a certified Yoga teacher and a wellness festival curator. She believes that learning is a life-long process; she did a certificate e-course on “Introduction to Food and Health” in 2019 from Stanford University, US. 

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