Chicken salad on top of a bed of lettuce on a plate.

Cranberry Chicken Salad

Make this Cranberry Chicken Salad and serve it on a bed of lettuce, in a wrap or on sandwich bread for an easy lunch! 
Course Main Course
Cuisine American
Prep Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 407kcal
Author Tempie


  • 1/2 cup mayo
  • 1/3 cup whole berry cranberry sauce
  • 2 1/2 cups cubed chicken or turkey breast
  • 1/3 cup finely chopped red onion
  • 1/2 cup finely chopped celery
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • sea salt and black pepper to taste


  • In the bottom of a large bowl, mix the mayo and cranberry sauce until combined. 
  • Add the chicken, celery onion and seasonings to the bowl and toss together until well combined. Cover and refrigerate for at least 2 hours before serving. 
  • Serve on a bed of lettuce, in a wrap or on bread. 


When stored in an airtight container, chicken salad will last for 3 to 5 days in the refrigerator.