Cranberry Walnut Low Carb Chicken Salad – Fresh, Crunchy, and Satisfying

This Cranberry Walnut Low Carb Chicken Salad keeps things simple and delicious. It’s creamy, crunchy, and lightly sweet, with a tangy bite that makes every forkful interesting. Whether you’re eating low carb or just want a lighter lunch that still feels filling, this one hits the mark.

Make it once and you’ve got lunches sorted for days. It’s also great for picnics, potlucks, or quick dinners when you don’t want to turn on the stove.

Cranberry Walnut Low Carb Chicken Salad - Fresh, Crunchy, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken: 3 cups, chopped or shredded (rotisserie chicken works well)
• Celery: 2–3 ribs, finely chopped
• Red onion or shallot: 2–3 tablespoons, finely minced
• Walnuts: 1/2 cup, roughly chopped (toasted if you like)
• Unsweetened dried cranberries: 1/3 cup (or use reduced-sugar cranberries)
• Fresh parsley: 2 tablespoons, chopped (optional but bright)
• Mayonnaise: 1/3–1/2 cup
• Greek yogurt or sour cream: 2–3 tablespoons (for lightness and tang)
• Dijon mustard: 1 teaspoon
• Lemon juice: 1–2 tablespoons, freshly squeezed
• Apple cider vinegar: 1 teaspoon (optional for extra tang)
• Garlic powder: 1/4 teaspoon
• Salt and black pepper: to taste
• Optional add-ins: celery seed, fresh dill, chopped chives, or a pinch of smoked paprika
• For serving: butter lettuce, mixed greens, low-carb tortillas, or cucumber slices

Instructions

 

• Prep the chicken: If using rotisserie chicken, remove the skin and bones, then chop or shred the meat into bite-size pieces. Aim for uniform pieces so every bite feels balanced.
• Toast the walnuts (optional but recommended): In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant. Let them cool before adding to the salad.
• Chop the produce: Finely chop the celery and mince the red onion or shallot. Roughly chop parsley if using.
• Make the dressing: In a mixing bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon, lemon juice, and apple cider vinegar. Stir in garlic powder, a pinch of salt, and black pepper.
• Taste and adjust: Check the dressing. If you want more tang, add a bit more lemon. If it’s too tart, add a spoonful more mayo. Season with salt and pepper until it tastes bright and balanced.
• Combine the salad: In a large bowl, add chicken, celery, onion, cranberries, walnuts, and parsley. Pour the dressing over and toss gently to coat.
• Chill for best flavor: Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the texture settle.
• Serve: Spoon over crisp lettuce, tuck into a low-carb wrap, or plate with sliced cucumbers and cherry tomatoes. Add a sprinkle of extra walnuts or herbs on top for a fresh finish.

What Makes This Special

This isn’t your typical heavy chicken salad. It’s bright and balanced, with juicy chicken, crunchy celery, nutty walnuts, and a pop of tart sweetness from cranberries.

A lemon-kissed dressing ties it all together without weighing it down.

• Low carb, high satisfaction: Uses unsweetened dried cranberries and a lighter dressing to keep carbs in check.
• Meal prep friendly: Holds up well for a few days, so you can make it ahead.
• Great texture: Creamy dressing, crunchy nuts, crisp celery—no boring bites.
• Easy to customize: Swap herbs, add greens, or adjust the dressing to your taste.

Shopping List

• Cooked chicken: 3 cups, chopped or shredded (rotisserie chicken works well)
• Celery: 2–3 ribs, finely chopped
• Red onion or shallot: 2–3 tablespoons, finely minced
• Walnuts: 1/2 cup, roughly chopped (toasted if you like)
• Unsweetened dried cranberries: 1/3 cup (or use reduced-sugar cranberries)
• Fresh parsley: 2 tablespoons, chopped (optional but bright)
• Mayonnaise: 1/3–1/2 cup
• Greek yogurt or sour cream: 2–3 tablespoons (for lightness and tang)
• Dijon mustard: 1 teaspoon
• Lemon juice: 1–2 tablespoons, freshly squeezed
• Apple cider vinegar: 1 teaspoon (optional for extra tang)
• Garlic powder: 1/4 teaspoon
• Salt and black pepper: to taste
• Optional add-ins: celery seed, fresh dill, chopped chives, or a pinch of smoked paprika
• For serving: butter lettuce, mixed greens, low-carb tortillas, or cucumber slices

Instructions

1. Prep the chicken: If using rotisserie chicken, remove the skin and bones, then chop or shred the meat into bite-size pieces. Aim for uniform pieces so every bite feels balanced.
2. Toast the walnuts (optional but recommended): In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant. Let them cool before adding to the salad.
3. Chop the produce: Finely chop the celery and mince the red onion or shallot.

   Roughly chop parsley if using.

4. Make the dressing: In a mixing bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon, lemon juice, and apple cider vinegar. Stir in garlic powder, a pinch of salt, and black pepper.
5. Taste and adjust: Check the dressing. If you want more tang, add a bit more lemon.

   If it’s too tart, add a spoonful more mayo. Season with salt and pepper until it tastes bright and balanced.

6. Combine the salad: In a large bowl, add chicken, celery, onion, cranberries, walnuts, and parsley. Pour the dressing over and toss gently to coat.
7. Chill for best flavor: Cover and refrigerate for at least 30 minutes.

   This helps the flavors meld and the texture settle.

8. Serve: Spoon over crisp lettuce, tuck into a low-carb wrap, or plate with sliced cucumbers and cherry tomatoes. Add a sprinkle of extra walnuts or herbs on top for a fresh finish.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days.
• Keep it crisp: If you want extra crunch, keep walnuts separate and add just before serving.
• Avoid sogginess: Don’t mix with lettuce until serving time.
• No freezing: Mayo-based salads don’t freeze well and can separate when thawed.

Benefits of This Recipe

• Low in carbs, high in protein: Keeps you full without a heavy carb load, especially when using unsweetened cranberries.
• Balanced flavors: Creamy, tangy, sweet, and crunchy in every bite.
• Quick and convenient: Great use for leftover or rotisserie chicken, with minimal cooking required.
• Flexible for diets: Easy to make gluten-free and suitable for low-carb lifestyles.
• Meal-prep friendly: A reliable fridge staple for busy weeks.

What Not to Do

• Don’t use sweetened cranberries without checking labels: Many brands add lots of sugar. Choose unsweetened or reduced-sugar cranberries to keep carbs in check.
• Don’t skip seasoning: Under-salted dressing can make the whole salad taste flat.

  Taste and adjust before mixing.

• Don’t overdo the onion: A little goes a long way. Too much can overpower the chicken and cranberries.
• Don’t add nuts too early if storing long-term: Walnuts can soften over time; keep them separate if prepping more than a day ahead.
• Don’t drown the salad: Add dressing gradually. You can always add more, but you can’t take it out.

Variations You Can Try

• Herb-forward: Swap parsley for fresh dill and chives, and add a pinch of celery seed.
• Avocado twist: Fold in diced avocado just before serving for extra creaminess and healthy fats.
• Apple crunch (moderate carb): Add a small handful of diced green apple for crisp texture and tart flavor.
• Curried version: Stir 1–2 teaspoons of mild curry powder into the dressing and add a squeeze of lime.
• Spicy kick: Add a pinch of cayenne or chopped jalapeño to the dressing.
• Dairy-free: Use all mayo or a dairy-free yogurt instead of Greek yogurt.
• Pecan or almond swap: Change the nuts to pecans or slivered almonds for a different crunch.
• Greens bowl: Serve over arugula or spinach with a drizzle of olive oil and extra lemon.

FAQ

Can I use canned chicken?

Yes, you can.

Drain it well and break it apart with a fork before mixing. Fresh or rotisserie chicken gives better texture, but canned works in a pinch.

How do I keep it truly low carb?

Use unsweetened dried cranberries, measure them carefully, and stick to leafy greens or low-carb wraps for serving. If you want even fewer carbs, reduce the cranberries and add extra celery or cucumber for bulk.

Can I make it ahead?

Absolutely.

It actually tastes better after chilling. If you’re making it more than a day in advance, keep the walnuts separate and fold them in before serving to maintain crunch.

What if I don’t like mayo?

Use all Greek yogurt with a splash of olive oil for richness. You’ll get a tangier flavor that’s still creamy and satisfying.

How can I cook the chicken if I don’t have leftovers?

Poach boneless chicken breasts in salted water with a bay leaf for 12–15 minutes until cooked through, then cool and chop.

You can also roast them at 400°F (200°C) with a little oil, salt, and pepper for 20–25 minutes.

Are there nut-free options?

Yes. Swap walnuts for roasted pumpkin seeds or sunflower seeds for similar crunch without nuts.

What wine or drink pairs well with this?

A crisp sparkling water with lemon or a light Sauvignon Blanc pairs nicely with the fresh, tangy flavors. Unsweetened iced tea also works well.

How do I make it more filling without adding carbs?

Add extra chicken, hard-boiled eggs, or avocado.

Serving it over a hearty bed of greens also boosts volume without adding many carbs.

Can I use fresh cranberries?

Fresh cranberries are very tart and not ideal raw here. If you want that bright cranberry flavor, stick with unsweetened dried cranberries, or chop a few fresh ones very finely and use sparingly.

What’s the best way to serve it for guests?

Set up a salad bar with butter lettuce leaves, sliced cucumbers, cherry tomatoes, and a bowl of toasted nuts on the side. Garnish the chicken salad with extra parsley and lemon zest for a clean, polished look.

Wrapping Up

This Cranberry Walnut Low Carb Chicken Salad is a handy, go-to meal that tastes fresh, feels satisfying, and fits easily into a busy week.

With a few simple ingredients and a fast, flavorful dressing, you get a salad that’s anything but boring. Mix it today, chill it, and enjoy easy lunches or quick dinners for the next few days. It’s the kind of recipe you’ll keep coming back to—simple, reliable, and full of flavor.