• Cranberry Walnut Chicken Salad
  • Cranberry Walnut Chicken Salad

Rotisserie Chicken Salad with Cranberries

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You’re going to love this rotisserie chicken salad made with cranberries and walnuts!

It’s so easy to make and stores well for lunches or an easy healthy dinner. It takes a total of 10 minutes max to make.

This chicken salad is great for lunch or dinner.

Honestly, this chicken salad is so good I usually eat it by the spoonful however, you can eat it a few different ways.

Here are some ideas:

  1. Try it as a lettuce wrap. Just take a large leaf of lettuce, put a spoonful or two of chicken salad in the middle, fold in the side and tuck in the top and bottom. It’s a little wrap that’s low in carbs but big on crunch.
  2. Try it on top of your salad. A scoop of this cranberry walnut chicken salad on top of your typical leafy green salad for a punch of protein and flavor.
  3. Serve this chicken salad as a complete low-carb meal! Start with the chicken salad and serve with a side of steamed or raw broccoli and low-carb bread toasted with a slice of cheese.

Want to lighten up this Rotisserie Chicken Salad with Cranberries?

Try Greek yogurt instead of mayo.

I got this simple recipe from my hubby’s cousin after having it at her house. I normally don’t like chicken salad but this was so light and refreshing compared to other chicken salads I’ve had, that I ended up asking her what was in it.

The secret is using Greek yogurt instead of mayo. The Greek yogurt actually gives the chicken salad added flavor and makes it healthier too. Win-win! The cranberries and walnuts combined also give this chicken salad a nontraditional flavor and added nutrients. If you want a bit of that nostalgic creamy mayo flavor though, try going half Greek yogurt, half mayo.

I just love this chicken salad and think you will too!

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This cranberry walnut chicken salad was featured on Hearth and Soul!

Rotisserie Chicken Salad with Cranberries

Instructions

  • 1. Pick and shred rotisserie chicken.
  • 2. Stir in Greek yogurt, dijon mustard, craisins, celery, walnuts and salt & pepper.
  • 3. Store in an airtight container in the fridge for up to up to 5 days.