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This chicken salad is crisp, colorful, and quietly confident. Tender chicken meets tart cranberries, fresh apples, and crunchy vegetables, all brought together with a light, balanced dressing that doesn’t try to steal the spotlight.
What I love most about this chicken salad is how intentional it feels. Every ingredient has a role: sweetness, acidity, crunch, freshness. Nothing is accidental, nothing feels heavy, and every bite stays interesting from start to finish.
If you’re looking for a chicken salad that works just as well for a casual lunch as it does for a light dinner, you’re in the right place.
Why You’ll Love It
- Fresh, crunchy texture in every bite
- Balanced sweet-and-savory flavor without being heavy
- Easy to prep with simple, everyday ingredients
- Works for lunch, dinner, or meal prep
- Naturally adaptable to what you have on hand
Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 0 minutes
- Difficulty: Easy
- Flavor profile: Fresh, lightly tangy, gently sweet
- Why it works: Texture contrast and a well-balanced dressing keep it light but satisfying
What You’ll Need
- 4 cups shredded chicken (about 560 g)
Rotisserie chicken, leftover roasted chicken, or cooked chicken breast all work well (that’s what I used in this recipe) - 1 cup grated carrot (about 110 g)
- ½ cup dried cranberries (70 g)
- ⅓ cup finely chopped parsley (about 10 g)
- 1 cup chopped onion (150 g)
- ½ cup chopped apple (about 75 g)
- ½ cup chopped celery (about 60 g)
- 3 tablespoons mayonnaise (45 g)
- 1 tablespoon Dijon mustard (15 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons apple cider vinegar or wine vinegar (30 ml)
- Salt and black pepper, to taste
- Lettuce leaves, mixed varieties, for serving
Equipment:
Prep & Cook
Step 01
In a large bowl with the shredded chicken, combine the grated carrot, chopped onion, chopped apple, and celery. Mix well so everything is evenly distributed.
Add the mayonnaise, Dijon mustard, olive oil, vinegar, salt, and black pepper. Mix until the vegetables are evenly coated.
Step 02
Gently fold in the dried cranberries and chopped parsley. Taste and adjust seasoning if needed.
Step 03
Transfer to a serving bowl and serve over a mix of fresh lettuce leaves.
Secrets from Our Kitchen to Yours
- Add cranberries and parsley at the end to keep their texture and color fresh.
- Chop everything evenly so the salad feels balanced in every bite.
- Let the salad rest for 5–10 minutes before serving to allow flavors to settle.
Serving Suggestions
This chicken salad is meant to stand on its own. Serve it:
- Over a mix of crisp lettuces as a complete meal
- With crusty bread, a baguette, or soft rolls on the side
- Tucked into wraps or sandwiches for an easy lunch
Put Your Spin on It
- Prefer this chicken salad a bit creamier? Add one extra tablespoon of mayonnaise and mix gently.
- Swap apples for pears for a slightly softer sweetness.
- Add chopped walnuts or almonds for extra crunch.
Tasty Thoughts
This is the kind of chicken salad that feels fresh without trying too hard. It’s simple, flexible, and honest — the kind of recipe you’ll come back to when you want something easy that still feels thoughtfully made.
Common Questions
Can I make this ahead of time?
Yes. It keeps well in the fridge for up to 2 days. Store it covered and add lettuce only when serving.
Can I use rotisserie chicken?
Absolutely. Chopped rotisserie chicken works well and saves time.
What’s the best apple to use?
Crisp apples like Honeycrisp, Fuji, or Gala work best here.
Can I skip the vinegar in this chicken salad?
The vinegar balances the dressing, but you can reduce it slightly if you prefer a milder flavor.
Nutrition Note
Curious about calories or carbs for this Chicken Salad? You’ll find a rough nutrition estimate in the recipe card below.
Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to consult a registered nutritionist.
Easy and Fresh Chicken Salad with Cranberries and Apples
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh, crunchy chicken salad with cranberries, apples, and a light Dijon dressing. Simple, balanced, and perfect for lunch or dinner.
Ingredients
- 4 cups shredded chicken (about 560 g)
Rotisserie chicken, leftover roasted chicken, or cooked chicken breast all work well - 1 cup grated carrot (110 g)
- 1/2 cup dried cranberries (70 g)
- 1/3 cup finely chopped parsley (10 g)
- 1 cup chopped onion (150 g)
- 1/2 cup chopped apple (75 g)
- 1/2 cup chopped celery (60 g)
- 3 tablespoons mayonnaise (45 g)
- 1 tablespoon Dijon mustard (15 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons apple cider vinegar or wine vinegar (30 ml)
- Salt and black pepper, to taste
Instructions
In a large bowl with the shredded chicken, combine the grated carrot, chopped onion, chopped apple, and celery. Mix well so everything is evenly distributed. Add the mayonnaise, Dijon mustard, olive oil, vinegar, salt, and black pepper. Mix until the vegetables are evenly coated.
- Gently fold in the dried cranberries and chopped parsley. Taste and adjust seasoning if needed.
- Serve over fresh lettuce.
Notes
Add cranberries and parsley at the end for best texture.
Let rest briefly before serving.
These nutrition values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 15 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Worldwide
Nutrition
- Serving Size: 350 g
- Calories: 430
- Sugar: 11 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keep Cooking With Us
If you enjoyed this chicken salad, here are a few more recipes from our kitchen you might love:
- Creamy Garlic Parmesan Chicken Pasta
- Stuffed Eggplant (Healthy & Delicious)
- My Best Chimichurri Sauce for Meats
