This Chicken and Cranberry Salad is a diabetic-friendly, high-protein chicken salad made with canned chicken, mayonnaise, reduced-sugar dried cranberries, red onion, Dijon mustard, and fresh herbs. Designed for busy weekdays, meal prep, or quick lunches, this creamy chicken salad comes together in just 10 minutes with no cooking required.
If you’re looking for a simple lunch that’s both satisfying and easy to make, this chicken and cranberry salad is a great option. The reduced-sugar dried cranberries add just the right amount of sweetness, while the creamy dressing and tender chicken make every bite flavorful without being high in carbohydrates.
Why You’ll Love This Recipe
- Ready in just 10 minutes
- No cooking required
- Made with pantry-friendly canned chicken
- High in protein
- Lower in carbohydrates than traditional cranberry chicken salad
- Great for meal prep
- Perfect for sandwiches, lettuce wraps, crackers, or croissants
- Easily customized with nuts or fresh herbs
Ingredients
Method
- Drain the canned chicken thoroughly and place it in a large mixing bowl. Break it apart with a fork until evenly shredded.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper until smooth.
- Add the dressing to the chicken along with the red onion, dried cranberries, and fresh herbs.
- Mix until everything is evenly coated. Fold in chopped walnuts or sliced almonds if using.
- Cover and refrigerate for at least 30 minutes before serving for the best flavor.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for Best Results
- Drain the canned chicken thoroughly to prevent a watery salad.
- Chop the dried cranberries into smaller pieces so the sweetness is evenly distributed.
- Refrigerate for at least 30 minutes before serving to let the flavors blend.
- Add a squeeze of fresh lemon juice just before serving if you’d like a brighter flavor.
- For extra crunch, stir in chopped walnuts or sliced almonds.
Variations & Substitutions
Add Nuts
Walnuts and sliced almonds both pair wonderfully with the dried cranberries and add extra crunch.
Use Rotisserie Chicken
Don’t have canned chicken? Rotisserie chicken or leftover cooked chicken breast works just as well.
Lighten the Dressing
For a lighter version, replace half of the mayonnaise with plain Greek yogurt.
Add More Crunch
If you enjoy extra texture, add finely diced celery or chopped green onions.
Make It Dairy-Free
This recipe is naturally dairy-free as written.
Absolutely. Canned chicken is convenient, affordable, and works perfectly for creamy chicken salad recipes. Just be sure to drain it well before mixing.
Yes. In fact, this recipe tastes even better after chilling for a few hours because the flavors have time to meld together.
Yes. This recipe is high in protein and uses only a small amount of reduced-sugar dried cranberries, making it lower in carbohydrates than many traditional cranberry chicken salads.
Serving Suggestions
This Chicken and Cranberry Salad is delicious served:
- On whole-grain bread for an easy sandwich
- In lettuce wraps for a lower-carb meal
- Stuffed inside an avocado
- With cucumber slices, celery sticks, or bell pepper strips
- Served alongside crackers for an easy snack or appetizer
If you enjoy easy lunch recipes, pair this with a fresh side salad or a cup of soup for a complete meal.
Recipe Tips
- Use full-fat mayonnaise for the creamiest texture.
- Finely dice the red onion so it doesn’t overpower the chicken.
- Taste before serving and adjust the salt, pepper, or lemon juice as needed.
- If serving on crackers, add the crackers just before eating so they stay crisp.
