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Cranberry Walnut Chicken Salad

Cranberry Walnut Chicken Salad sandwiches stacked on top of one another.

This healthy Cranberry Walnut Chicken Salad is the perfect switch up from your classic chicken salad recipe. It’s sweet, savory, and with the perfect crunch! Gluten-free and paleo-friendly, and a perfect, kid-friendly chicken salad!

Ingredients

Scale
  • 1 lb. (about 2 cups) cooked boneless chicken breast, diced (see note)
  • 1/31/2 cup mayonnaise, store-bought our homemade
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1 tablespoon coconut palm sugar
  • 2 teaspoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper

Instructions

  1. Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
  2. Serve as desired (see different options in post) and store any leftovers in a container for up to 5 days.

Notes

You can also use leftover cooked turkey for this salad too! It would make great Thanksgiving leftovers!

Raisins can be substituted in for cranberries.

This recipe was originally published in 2014 and republished with new photos in 2020.

Nutrition

Keywords: Cranberry Walnut Chicken Salad

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