Chicken Salad Bites with Cranberries and Walnuts are a delightful little treat that’s both fresh and crunchy! Tender chunks of chicken mix perfectly with tangy cranberries and crunchy walnuts, all wrapped up in a creamy dressing. These bites are light enough for a quick snack but satisfying enough to serve at any gathering.
I love making these because they’re so easy to prepare ahead of time, and they always impress guests without needing a ton of effort. The sweetness from the cranberries balances the richness of the chicken and walnuts just right, making every bite interesting and delicious. Plus, the walnuts add a great crunch that I can’t get enough of.
My favorite way to serve these is on little pieces of crisp lettuce or on crackers for a fun finger food option. They’re perfect for parties, picnics, or a simple lunch at home. Whenever I make these, I find myself sneaking a few bites before anyone else arrives—they’re that good!
Key Ingredients & Substitutions
- Chicken Breast
- Cooked and shredded chicken is the star here. You can use rotisserie chicken for a quick shortcut or leftover roast chicken. If you prefer, turkey breast also works well and adds a slightly different flavor.
- Mayonnaise & Greek Yogurt
- Mayonnaise gives that creamy texture, while Greek yogurt adds a tangy twist and lightens it up. You can skip the yogurt if you want a richer salad or replace mayo with Greek yogurt for a healthier version.
- Dried Cranberries
- These bring sweetness and a chewy texture. If you don’t have cranberries, dried cherries or raisins make good substitutes. Just watch sweetness levels if using raisins—they are sweeter.
- Walnuts
- Walnuts add crunch and a slightly bitter note that balances the sweetness. Pecans or almonds can be swapped in if walnuts aren’t on hand.
- Celery and Chives
- Celery provides crunch and freshness. If you don’t like celery, cucumber works well too. Chives or green onions add a mild onion flavor and freshness. Fresh herbs like parsley could be a nice alternative.
- Bread Base
- I recommend crusty baguette slices, toasted lightly for a crisp base that won’t get soggy quickly. Crackers, cucumber slices, or endive leaves can also make great vehicles for these chicken salad bites.
How Can You Make the Chicken Salad Creamy Without It Being Too Wet?
Balancing creaminess with the right texture is key. Here’s what works for me:
- Start with less mayonnaise and Greek yogurt than you think you need. You can always add more if it feels dry.
- Mix well, then let the salad rest in the fridge for 10-15 minutes. This helps the flavors blend and the dressing thicken slightly.
- If the salad feels too wet, add more chopped chicken or nuts to soak up the excess moisture.
- Use finely chopped celery so it stays crunchy but doesn’t add extra water.
These steps ensure a creamy but firm salad that holds well on the bread slices or crackers!
Equipment You’ll Need
- Mixing bowl – big enough to mix all your ingredients without spills.
- Sharp knife – helps chop chicken, celery, and chives finely and evenly.
- Spoon or spatula – for mixing everything gently without mashing the chicken.
- Baking sheet (optional) – to toast the bread slices if you like them crispy.
- Cutting board – a sturdy surface to chop ingredients safely and neatly.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or shredded ham for a holiday twist.
- Add crumbled feta or goat cheese for a tangy, creamy boost.
- Mix in chopped apples or grapes for extra sweetness and crunch.
- Try adding a pinch of curry powder or smoked paprika for warming spices.
Chicken Salad Bites with Cranberries and Walnuts
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or finely chopped
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt (optional, for creaminess and tang)
- ¼ cup finely chopped celery
- ¼ cup dried cranberries
- ¼ cup chopped walnuts (plus extra whole walnuts for garnish)
- 2 tablespoons finely chopped fresh chives or green onions
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 small baguette or crusty bread, sliced into ½-inch rounds
- Optional garnish: whole walnuts and additional dried cranberries
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. If you toast the bread slices, add another 5–7 minutes. It’s quick to mix up and assemble, making it perfect for last-minute entertaining or a speedy snack.
Step-by-Step Instructions:
1. Prepare the Chicken Salad Mixture:
In a large mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt if using, chopped celery, dried cranberries, chopped walnuts, and chopped chives. Add the Dijon mustard and lemon juice, then stir everything together until it’s well mixed.
2. Season the Salad:
Season with salt and freshly ground black pepper to your taste. Adjust the amount of mayonnaise or yogurt if you want a creamier texture.
3. Prepare the Bread Base:
Slice the baguette or crusty bread into ½-inch thick rounds. For a crispier bite, lightly toast the bread in an oven preheated to 350°F (175°C) for 5–7 minutes.
4. Assemble the Bites:
Spoon generous amounts of the chicken salad mixture onto each bread slice. For a finishing touch, garnish each piece with a couple of whole walnuts and some dried cranberries.
5. Serve and Enjoy:
Arrange your chicken salad bites on a platter and serve immediately as delightful appetizers or finger food. They’re perfect for parties, picnics, or a light lunch!
Can I Make Chicken Salad Bites Ahead of Time?
Yes! Prepare the chicken salad mixture up to 1 day in advance and store it in an airtight container in the fridge. Assemble the bites just before serving to keep the bread from getting soggy.
Can I Use Frozen Chicken for This Recipe?
Absolutely. Just be sure to fully thaw the chicken first—ideally overnight in the fridge. Pat it dry before shredding to avoid extra moisture in the salad.
What Can I Substitute for Walnuts?
If you have a nut allergy or don’t have walnuts on hand, pecans or almonds work well as alternatives. Toasting them lightly enhances their crunch and flavor.
How Should I Store Leftover Chicken Salad?
Keep any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again. Avoid assembling the bites ahead of time if you plan to store them.