Cherry Craisin Chicken Salad

Introduction

What if your classic chicken salad could taste like a summer picnic yet deliver protein, fiber, and a craveable sweet-tart pop — without feeling like a sugar bomb? Many people assume fruit-forward chicken salads are either overly sweet or low on substance; Cherry Craisin Chicken Salad proves you can balance savory, crunchy, and fruity textures into a satisfying meal that’s both versatile and easy to scale for meal prep or entertaining. This recipe leverages dried cherries (craisins), toasted almonds, and a tangy dressing to create contrast that boosts satiety and flavor while keeping prep approachable for home cooks.

Ingredients List

• 3 cups cooked, shredded or diced chicken breast (about 2 medium breasts). Substitution: rotisserie chicken for speed or roasted tofu for vegetarian.
• 3/4 cup dried cherries (craisins). Substitution: chopped dried cranberries + a few chopped dried cherries, or use 1 cup chopped fresh cherries in season.
• 1/2 cup toasted sliced almonds or chopped pecans. Substitution: walnuts or pumpkin seeds for nut-free households use roasted chickpeas.
• 2 celery stalks, thinly sliced for crunch. Substitution: jicama or cucumber for extra crispness.
• 1/4 red onion, very thinly sliced (optional). Substitution: scallions for milder flavor.
• 1/2 cup mayonnaise (use light mayo to reduce calories). Substitution: 1/2 cup plain Greek yogurt or a 50/50 mayo-yogurt mix for creaminess with more protein.
• 1 tablespoon Dijon mustard for tang. Substitution: whole-grain mustard for texture.
• 1 tablespoon lemon juice (fresh) and 1 teaspoon lemon zest for brightness. Substitution: apple cider vinegar or white wine vinegar.
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusted to taste.
• 1/2 teaspoon honey or maple syrup (optional — helps mellow tart dried cherries). Substitution: omit for lower sugar.
• 2 cups mixed greens or 6 sandwich rolls/4 large lettuce leaves for serving.
  Sensory notes: Expect a sweet-tart chew from the craisins, a buttery crunch from toasted almonds, and a creamy, slightly tangy dressing that ties the salad together.

Timing

Preparation time: 15 minutes (if using pre-cooked chicken).
Cook time (if roasting chicken): 25–30 minutes.
Total time: 40–45 minutes from scratch, or 15 minutes if using rotisserie chicken — about 60–65% faster than fully from-scratch recipes that require cooling and shredding.
If meal-prepping, divide into 4 portions and assemble dressing the night before: total active time per serving drops to under 5 minutes.

Step 1: Cook and cool the chicken

Preheat your oven to 425°F (220°C) if roasting. Season chicken with salt, pepper, and a light drizzle of oil; bake 20–25 minutes until internal temp reaches 165°F. Let rest 5–10 minutes, then shred or dice. Tip: For juicier results, brine chicken for 15 minutes in salted water (1 tablespoon salt per 1 cup water) before cooking. If short on time, use high-quality rotisserie chicken and skip cooking.

Step 2: Toast nuts and prepare produce

Toast almonds or pecans in a dry skillet over medium heat for 3–5 minutes until fragrant, shaking constantly to avoid burning. Thinly slice celery and red onion; zesty lemon zest releases essential oils that brighten the dressing. Tip: Toasted nuts amplify aroma and provide a better crunch that resists sogginess in the salad.

Step 3: Make the dressing

Whisk together mayo, Greek yogurt (if using), Dijon, lemon juice, lemon zest, honey (optional), salt, and pepper until smooth. Taste and adjust acidity — if the dressing tastes flat, a little more lemon or mustard adds lift. Pro tip: For an extra-layered flavor, stir in 1 teaspoon apple cider vinegar or a splash of white wine.

Step 4: Combine and balance

In a large bowl, fold shredded chicken, craisins, toasted nuts, celery, and red onion with the dressing. Start with two-thirds of the dressing, toss, then add more if needed — you want coating, not drowning. Taste and adjust seasoning; add a pinch of salt to amplify sweetness if needed. Personalized tweak: If you prefer less sweetness, reduce craisins to 1/2 cup and add 1/4 cup diced green apple for natural tartness.

Step 5: Chill and serve

Chill 15–30 minutes to let flavors marry — this step improves texture and flavor. Serve on mixed greens, in a whole-grain pita, on toasted croissants, or scooped into lettuce cups. Leftovers keep well for 3–4 days refrigerated; see storage tips below.

Nutritional Information

Estimated nutrition per serving (recipe yields 4 servings, values approximate and will vary by ingredient brands): Calories 420–500; Protein 22–30 g; Fat 26–34 g; Carbohydrates 22–35 g; Fiber 3–5 g; Sugars 12–18 g. Data insights: swapping half the mayo for Greek yogurt can lower calories by ~80–120 per serving and increase protein by 3–6 g. Choosing unsweetened dried cherries or fresh cherries reduces added sugar and lowers total carbs by up to 10–15 g per serving. For precise tracking, plug your specific brands into a nutrition calculator.

Healthier Alternatives for the Recipe

• Lower-calorie dressing: Use 1/3 cup light mayo + 1/3 cup plain nonfat Greek yogurt to cut calories and up protein.
• Reduced sugar fruit: Use fresh cherries (in season) or unsweetened dried cherries to decrease added sugar. Substitute 1/2 cup chopped apple for lower sugar density and added fiber.
• Nut-free option: Replace nuts with roasted pumpkin seeds or toasted quinoa for crunch without tree nuts.
• Plant-based: Swap chicken for 14 oz firm tofu, pressed and cubed, or chickpeas (2 cans, drained) for a vegetarian high-protein base.
• Paleo/Keto adaptation: Skip dried fruit entirely, increase almonds to 3/4 cup, and use avocado oil mayo for a low-carb profile.
  Creative idea: Add a teaspoon of curry powder and swap almonds for cashews to make an Indo-inspired Cherry Craisin Curried Chicken Salad.

Serving Suggestions

Serve chilled on a bed of peppery arugula with a drizzle of extra lemon for brightness, or stuff into whole-grain wraps for work lunches. For appetizers, spoon onto endive leaves and top with microgreens. Pair with crisp white wine or sparkling water with lemon when serving at a gathering. Personalized pairing: If you prefer savory over sweet, serve alongside roasted Brussels sprouts and a slice of crusty sourdough for a balanced plate.

Common Mistakes to Avoid

• Using too many craisins: This turns a balanced salad into a dessert. Stick to 1/2–3/4 cup for the given chicken quantity.
• Overdressing: Start with less dressing and add incrementally — overdressed chicken salad becomes soggy.
• Not toasting nuts: Raw nuts can taste flat and won't deliver the same crunchy contrast.
• Cutting ingredients too large: Large chunks of onion or celery can overwhelm each bite; aim for uniform small dice for consistent texture.
• Skipping the chill: Serving immediately loses opportunity for flavors to meld; even 15 minutes improves integration.

Storing Tips for the Recipe

Store in an airtight container in the refrigerator for 3–4 days. Keep dressing separate if you plan to store longer or pack for lunches — this preserves crunch. If using fresh apples in the mix, toss them with a squeeze of lemon to prevent browning. Freezing is not recommended due to texture changes in mayonnaise and dried fruit. Meal-prep strategy: Cook and shred chicken ahead and store in portions; toast nuts and portion craisins the night before to assemble quickly.

Conclusion

Cherry Craisin Chicken Salad is a flexible, crowd-pleasing recipe that balances sweet, savory, and crunchy elements while being easy to tailor for health goals or dietary needs. With simple swaps you can reduce sugar, boost protein, or make it plant-based without sacrificing flavor. Try the recipe this week, leave a note about your favorite substitution, or share a photo — your feedback helps refine tips for others and inspires new variations.

FAQs

Q: Can I use fresh cherries instead of dried craisins?
A: Yes — fresh cherries are excellent when in season. Use about 1 cup pitted and chopped; they add juiciness and less concentrated sugar. Reduce dressing slightly to prevent excess moisture.

Q: How long does this salad last in the fridge?
A: Stored in an airtight container, it keeps 3–4 days. Keep nuts separate if you want to preserve maximum crunch beyond day 2.

Q: Is this recipe suitable for meal prep?
A: Absolutely. Prep chicken, toast nuts, and pre-mix dressing ahead. Assemble the morning you’ll eat it for best texture, or keep dressing separate and combine when ready.

Q: Can I make this salad low-carb or keto-friendly?
A: Yes — omit dried fruit, increase nuts/avocado, and use full-fat mayo or avocado oil mayonnaise. Serve on lettuce cups or as a filling for stuffed avocados.

Q: What’s the best way to reduce calories without losing flavor?
A: Substitute half the mayo with plain Greek yogurt, reduce nuts slightly, or increase lean chicken ratio. Add fresh herbs (dill, parsley) to boost perceived flavor without calories.

Q: Any tips for serving at parties?
A: Serve in small bowls on crostini or endive leaves for bite-sized canapés. Offer dressing on the side and a label indicating nut content for allergy safety.

Explore related recipes like curried chicken salad, apple walnut chicken salad, or a lighter Greek yogurt-based chicken salad for more ideas to iterate on this fruit-forward classic.