Name: Cranberry Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 5 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Place the cooked, shredded chicken in a large bowl.

Add the mayonnaise, honey mustard and sour cream to the bowl. Stir well to combine with the chicken.

Season with salt and pepper, taste and adjust as desired.

Add the dried cranberries, diced celery, walnut pieces and diced green onions. Stir to combine completely.

Taste and adjust as desired.

Serve as a dip with crackers, use as a topping for salad or enjoy as a sandwich filling.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Toast Your Walnuts First 🥜
Lightly toast the walnut pieces in a dry skillet for 2-3 minutes before adding to the salad to amplify their nutty flavor and create a superior textural contrast.
Dry Your Chicken Thoroughly 💧
Pat cooked chicken completely dry with paper towels before shredding to prevent excess moisture from diluting your creamy dressing and making the salad watery.
Balance Sweet and Tangy 🎯
Mix honey mustard and mayonnaise in a 1:2 ratio, then taste and adjust—the sour cream adds tang, so you may need less mayo than you'd expect for perfect flavor harmony.
Chill Before Serving ❄️
Refrigerate the finished salad for at least 30 minutes before serving to allow flavors to meld and the texture to firm up, resulting in a more cohesive and delicious bite.
Add Cranberries Last Minute 🫐
Fold in dried cranberries just before serving to prevent them from absorbing excess moisture and becoming mushy while maintaining their chewy texture and bright color.