When my fridge throws me a leftover chicken breast and half a bag of dried cranberries, this salad is my go-to. It’s tangy, creamy, slightly sweet—and surprisingly satisfying. You know those days when lunch needs to be fast but not boring? This is for *that* day. We’ve all had chicken salad, but this one plays it a little different: the Greek yogurt gives it a light twist, the cranberries hit you with a gentle zing, and the almonds? Crunchy perfection. Whether you’re working from home or need something tasty to pack for the office, this recipe covers it. It’s part of my rotation of easy chicken lunch recipes, especially when I’m craving something that’s healthy, light, and just the right amount of fancy.

Table of Contents
- 1) Key Takeaways
- 2) Easy Cranberry Chicken Salad Recipe
- 3) Ingredients for Cranberry Chicken Salad
- 4) How to Make Cranberry Chicken Salad
- 5) Tips for Making Cranberry Chicken Salad
- 6) Making Cranberry Chicken Salad Ahead of Time
- 7) Storing Leftover Cranberry Chicken Salad
- 8) Try these Lunch recipes next!
- 9) Cranberry Chicken Salad Recipe
- 10) Nutrition
1) Key Takeaways
- This salad is quick to assemble and perfect for meal prep.
- Uses healthy ingredients like Greek yogurt and almonds.
- Works great for work lunches or as a light dinner.
- Make it your own with simple swaps like apples or pecans.
2) Easy Cranberry Chicken Salad Recipe
Let’s face it, lunchtime gets repetitive. That same old turkey sandwich again? Nah. That’s where this easy cranberry chicken salad swoops in. It’s my low-effort, high-reward answer when I want real food but don’t want to stand over the stove. We’re talking sweet cranberries, tender chicken, crunchy almonds, and a light, creamy base that doesn’t weigh you down.
Two things I love most about this recipe: one, it doubles as meal prep for the week. Two, it checks every box for what I want in easy chicken lunch recipes. It comes together fast, it’s protein-packed, and it’s surprisingly flexible. You want to stuff it in a pita? Go ahead. Wrap it in lettuce? Still great. Throw it in a bowl and eat it with a fork while replying to emails? Done that, too.
If you’re like me and have a soft spot for a lunch that’s equal parts satisfying and good-for-you, then keep this recipe close. It uses real, clean ingredients and still tastes like a treat. We’re not reinventing anything here, just keeping it simple and really, really tasty.

3) Ingredients for Cranberry Chicken Salad
Cooked Chicken Breast: Use cooked chicken that’s chopped or shredded. I usually grab leftovers from dinner or rotisserie chicken from the store. Both work beautifully.
Dried Cranberries: These bring a touch of sweetness that really balances the creamy tang of the yogurt. Try unsweetened if you want to cut back on sugar.
Plain Greek Yogurt: It’s creamy, tangy, and much lighter than mayo. I use it as the base, and it keeps everything moist without being heavy.
Mayonnaise: A spoonful or two adds a little richness. I like the combo of mayo and yogurt—it gives you creaminess without going overboard.
Chopped Celery: For that satisfying crunch. It brings freshness and a mild bitterness that offsets the cranberries just right.
Sliced Almonds: I usually toast mine lightly for that nutty flavor, but you don’t have to. Either way, they add texture that takes it from soft and creamy to full of interest.
Salt and Pepper: Keep it simple. Add just enough to lift the flavors without overpowering the salad.
Lettuce or Bread: Whether you’re wrapping it in lettuce for a low-carb lunch or piling it on some whole grain bread, this salad’s flexible enough to fit your mood.

4) How to Make Cranberry Chicken Salad
Step 1: In a medium bowl, mix the Greek yogurt and mayo until smooth. This is your creamy foundation.
Step 2: Add the chopped or shredded chicken, cranberries, celery, and almonds to the bowl.
Step 3: Gently fold everything together. You’re aiming for everything to be coated but not squished. That crunch matters.
Step 4: Sprinkle with salt and pepper. Give it a taste and adjust if you need to. I always go by feel here.
Step 5: Serve your salad however you want. Lettuce wraps, sandwiches, or even on crackers all work perfectly. This is where it becomes one of those easy chicken lunch recipes I rely on week after week.

5) Tips for Making Cranberry Chicken Salad
If you’re prepping your chicken fresh, let it cool before mixing it in. Warm chicken in a cold salad is… strange. Trust me.
Want more crunch? Double the almonds. Or toss in some diced green apple. It adds a tart, crisp bite and plays well with the cranberries.
I’ve also made this using canned chicken in a pinch. Was it perfect? No. But did it work? Yes. So if you’ve got a can sitting in your pantry, don’t rule it out.
6) Making Cranberry Chicken Salad Ahead of Time
This recipe is one of my favorites to make ahead. It holds up in the fridge and actually tastes better after a few hours. The flavors get to know each other. Kind of like coworkers after a team retreat.
If I’m prepping it for the week, I keep it in a big container and just scoop out portions as needed. It’s especially helpful for those back-to-back days when making lunch feels like too much.
By the way, if you’re packing this for work, try storing the bread or lettuce wraps separately so they stay fresh. No one likes a soggy sandwich. That’s just science.
7) Storing Leftover Cranberry Chicken Salad
Pop any leftovers into an airtight container and stash them in the fridge. It’ll keep for about four days—though mine usually disappears before then.
If the salad looks a little dry after sitting, just stir in a spoonful of Greek yogurt or mayo to wake it back up. It’s a simple fix that works like a charm.
This one’s ideal if you’re cycling through easy lunch recipes for work or need something you can grab on autopilot. One less thing to think about in the middle of a busy week.
8) Try these Lunch recipes next!
9) Cranberry Chicken Salad Recipe

Cranberry Chicken Salad – Easy Chicken Lunch Recipes for Busy Days
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1/3 cup dried cranberries
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 cup chopped celery
- 1/4 cup sliced almonds (toasted, if you’re feeling extra)
- Salt and black pepper to taste
- Lettuce leaves or sandwich bread, for serving
Instructions
- In a medium bowl, mix the Greek yogurt and mayo together until smooth. This is your creamy base.
- Toss in the shredded chicken, dried cranberries, chopped celery, and sliced almonds.
- Stir it all gently until coated. You don’t want to mash it—keep those textures alive!
- Add a little salt and pepper. Taste. Smile. Add more if your heart says so.
- Scoop onto fresh lettuce or stuff into a sandwich, pita, or wrap. That’s lunch, done right.
10) Nutrition
Serving Size: 1/4 of the salad, Calories: 310, Sugar: 7g, Sodium: 270mg, Fat: 16g, Saturated Fat: 2g, Carbohydrates: 12g, Fiber: 2g, Protein: 28g, Cholesterol: 65mg

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