Chicken Salad with Cranberries & Almonds

If you’ve been looking for a good chicken salad recipe, this one is a keeper. The cranberries and toasted almonds make it a step above your average chicken salad.

It’s the kind of recipe that sounds a little fancy but is actually really simple to make. No complicated steps, no unusual ingredients – just good food.

The toasted almonds add a nice crunch, and the cranberries bring a bit of sweetness that works so well with the creamy dressing. Every bite has something going on.

I like making a big batch on the weekend and eating it throughout the week. It holds up really well in the fridge and actually gets better as the flavors come together.

Great on sandwiches, crackers, or even just on its own with a side salad. However you serve it, it’s always a hit.

What Makes This Recipe So Good

The Flavor Combo Is Unreal – Sweet cranberries and tangy Dijon mustard create a flavor balance that makes every bite exciting and crave-worthy.

Perfectly Creamy Dressing – The mix of mayo and Greek yogurt gives you a rich and creamy coating without feeling heavy or greasy.

Amazing Crunch in Every Bite – Toasted almonds and crisp celery add a satisfying crunch that keeps the texture interesting from start to finish.

Ingredients

• 3 cups Cooked Chicken Breast, diced
• 1/3 cup Mayonnaise
• 3 tbsp Greek Yogurt
• 1 tbsp Dijon Mustard
• 1 tbsp Fresh Lemon Juice
• 1 tsp Poppy Seeds
• 1/2 cup Dried Cranberries
• 1/2 cup Sliced Almonds, lightly toasted
• 1/3 cup Celery, finely diced
• 2 tbsp Fresh Parsley, chopped
• 1/4 tsp Onion Powder
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Directions

Step 1

In a large mixing bowl, whisk together the mayonnaise, greek yogurt, dijon mustard, fresh lemon juice, and poppy seeds until the dressing is smooth and the poppy seeds are evenly distributed.

Step 2

Stir in the onion powder, salt, and black pepper. Taste the dressing and adjust the seasoning to your liking.

Step 3

Add the diced cooked chicken breast and toss until every piece is fully coated in the creamy dressing.

Step 4

Fold in the dried cranberries and diced celery. Mix gently until they are scattered evenly throughout the salad.

Step 5

Add the toasted sliced almonds and chopped fresh parsley. Fold them through the salad just until combined so the almonds keep their crunch.

Step 6

Cover the bowl and refrigerate for at least 30 minutes before serving. Serve on a buttery croissant, on whole grain bread, or scooped onto crispy crackers for a lighter bite.

Pro Tips

How to Cook the Chicken

Poaching is the best way to cook the chicken for this salad. Put the chicken breasts in a pot, cover them with water by about an inch, add a pinch of salt, and bring it to a gentle simmer. Cook for about 15-18 minutes until the internal temp hits 165°F.

The key is keeping it at a low simmer – not a rolling boil. Boiling makes the chicken tough and dry, and since this salad depends on tender, juicy chicken, that would really hurt the final result.

Once it’s done, let the chicken cool completely before you dice it. If you cut it while it’s still warm and mix it with the dressing, it’ll break down too much and you won’t get those nice distinct pieces.

Toast the Almonds in a Dry Pan

Toasting the almonds makes a huge difference here. Put the sliced almonds in a dry skillet over medium-low heat and stir them around constantly for about 3-4 minutes until they’re golden and smell nutty.

They go from perfectly toasted to burned very fast, so don’t walk away from the pan. Once you see them turning golden, pull them off the heat immediately because they’ll keep cooking for another few seconds from the residual heat.

Let them cool completely on a plate before adding them to the salad. If you toss them in warm, the heat and steam will soften them and they’ll lose that crunch you just worked for.

Add the Almonds Right Before Serving

Even though the recipe says to add them in step 5, if you’re making this salad ahead of time, hold off on the almonds until you’re about to serve it. They’ll absorb moisture from the dressing and turn soft within a few hours in the fridge.

Mix the rest of the salad and refrigerate it, then toss in the toasted almonds and parsley at the last minute. That way you get the crunchy contrast against the creamy chicken, which is what makes this salad really satisfying.

Related Recipes

• High Protein Chicken Caesar Wrap
• High Protein Chicken Lettuce Wraps
• High Protein Greek Chicken Bowl
• High Protein Garlic Butter Chicken Bites
• High Protein Chicken Burrito Bowl

Frequently Asked Questions

Can I use rotisserie chicken for this salad?

Absolutely, and it is actually one of the easiest shortcuts you can take. Just pull the meat from a store-bought rotisserie chicken, dice it up, and you are good to go – no extra cooking needed.

You will get about 3 cups of diced meat from one medium rotisserie chicken. The slightly richer flavor from the rotisserie seasoning pairs really well with the cranberries and creamy dressing.