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5 from 1 vote

Walnut Cranberry Chicken Salad

This lightened up walnut cranberry chicken salad is the perfect sweet and savory addition to fresh sliced bread, a salad, or wrapped in a tortilla!
Prep Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Salad, Sandwich
Servings: 10 1/2 cup servings
Calories: 180kcal


  • 3/4 cup plain greek yogurt I used plain, non-fat
  • 1/3 cup poppyseed dressing
  • 1/4 cup mayonnaise
  • 4.5 cups chopped, cooked chicken about 3 chicken breasts chopped
  • 1/2 cup dried cranberries
  • 1/3 cup chopped walnuts toasted
  • 1/3 cup minced celery approx 1/2 of one stalk
  • 1/4 cup minced red onion approx 1/4 of a medium sized red onion
  • 1/2 tsp garlic powder
  • 1/2 tsp poppy seeds
  • 1/4 tsp salt & pepper
  • chopped parsley, for garnish optional


  • Combine the greek yogurt, mayonnaise, and poppyseed dressing in a small bowl. Stir until all dressings are mixed well.
  • Add chopped cooked chicken, dried cranberries, toasted walnuts, celery, red onion, garlic powder, poppy seeds, salt and pepper into a medium mixing bowl. Stir to combine.
  • Add the dressing to the chicken mixture. Stir well. Refrigerate for at least 1 hour for flavors to meld. Store, covered, in the refrigerator for 3-5 days.


To toast walnuts: Spread chopped walnuts out on a baking sheet. Preheat oven to 375 degrees F. Toast for 4-5 minutes, shaking the pan occasionally, until walnuts are lightly browned and fragrant. Careful not to burn, as the walnuts toast quickly. 
** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations.