I’m so happy to share this Cranberry Almond Chicken Salad recipe with you because it is quick, simple, and perfect for easy lunches. This chicken salad is creamy, slightly sweet, and nicely crunchy all at the same time. Juicy chicken mixes with dried cranberries, crisp celery, and crunchy almonds in a smooth dressing. It is great for meal prep and tastes fresh every time you scoop it.
Level: Easy
Total Time: about 10 minutes
Prep Time: about 10 minutes
Cook Time: 0 minutes
Yield: about 6 servings
Course: Lunch
Cuisine: American
I still remember the first time I started making chicken salad for quick lunches at home. It felt like a small thing, but it made busy days so much easier.
This version stands out because of the mix of textures. The chicken is tender, the almonds add crunch, and the dried cranberries give little pops of sweetness. Everything comes together in one bowl, which means almost no cleanup.
I like making this ahead of time and keeping it in the fridge. It works well for wraps, bowls, or even just eaten with a fork when you are short on time.
How to Make Cranberry Almond Chicken Salad
This chicken salad is all about balance, creamy dressing, tender chicken, and crunchy add ins. Here is how it comes together:
• Cooked chicken chopped into small pieces
• Creamy mayo dressing with a bit of lemon juice
• Sweet dried cranberries mixed throughout
• Crunchy sliced almonds for texture
• Crisp celery for freshness
It is a simple mix and stir recipe that comes together in just minutes.
Ingredients
• 3 cups cooked chicken, chopped
• ¾ cup mayonnaise
• 1 tablespoon lemon juice
• ⅓ cup dried cranberries, chopped
• ½ cup sliced almonds
• 1 celery stalk, diced
• Salt and pepper, to taste
Directions
- Prepare the Chicken:
Chop the cooked chicken into small, bite sized pieces.
Place it in a large mixing bowl. - Add the Dressing:
Spoon the mayonnaise over the chicken.
Add the lemon juice to brighten the flavor. - Mix in the Add Ins:
Add the chopped dried cranberries to the bowl.
Add the sliced almonds and diced celery. - Stir Everything Together:
Mix gently until all ingredients are evenly coated.
Take your time so the chicken stays in nice pieces. - Season to Taste:
Add salt and pepper little by little.
Taste and adjust until it feels just right. - Serve or Chill:
Serve right away or cover and chill in the fridge.
The flavors blend even more after a short rest.
Process Details
• Chicken Choice: Using already cooked chicken makes this recipe fast and stress free.
• Creamy Base: The mayo coats everything and helps hold the salad together.
• Sweet and Crunchy Mix: Cranberries and almonds keep each bite interesting.
• Simple Seasoning: Salt, pepper, and lemon juice keep the flavors clean and balanced.
Tips for Success
• Use rotisserie, baked, poached, or even canned chicken.
• Chop everything into similar sized pieces for even bites.
• Toast the almonds lightly for extra crunch if you like.
• Add a little more mayo if the salad feels dry.
• Taste after chilling, then adjust seasoning if needed.
Serving Ideas
• Spoon into wraps or sandwiches.
• Serve over lettuce for a light lunch bowl.
• Enjoy with crackers or sliced vegetables.
• Stuff into pita bread for an easy meal.
• Serve on toasted bread for extra texture.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 5 to 7 days.
• Stir Before Serving: Give it a quick mix before eating.
• Freezing: Freezing is not recommended, the texture will change.
• Meal Prep: This recipe works very well for make ahead lunches.
Nutrition Info (Approximate per Serving)
• Calories: ~320
• Protein: ~9g
• Carbohydrates: ~7g
• Fat: ~26g
• Fiber: ~2g
• Sodium: ~400mg
• Sugar: ~4g
This Cranberry Almond Chicken Salad is creamy, crunchy, and full of simple flavor. It is easy to make, easy to store, and easy to enjoy in many different ways.
I hope you give this recipe a try for your next lunch or meal prep day. Once you see how fast it comes together, it may become a regular in your kitchen.
