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

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.