This cranberry chicken salad with avocado makes for an easy balanced lunch that only requires 7 ingredients and 15 minutes to prepare.
When I think of easy no-fuss lunch recipes that are perfect for the warmer months, one of the first things that comes to mind is chicken salad. Not only is it super easy to prepare, but it’s also portable, filling, and oh so tasty.
While you can totally just combine chicken with mayo and a bit of veg and call it a day, that just wouldn’t fly around here at Abbey’s Kitchen- I firmly believe that easy meals shouldn’t sacrifice flavour. With that said, this cranberry chicken salad ain’t your grandma’s chicken salad recipe.
Not only is this recipe nutrient-packed, but with a little bit of extra pizzaz, we made sure that the flavour and texture profile is on point!
Table of contents
Why This Recipe Works
This cranberry chicken salad recipe is as easy as it gets when it comes to simple and tasty recipes. Here are a few more reasons why you need this recipe in your meal-prep repertoire!
- Only requires 7 ingredients
- Takes 15 minutes to prepare
- High in protein and fibre
- Versatile (use in multiple meals!)
- Great as an easy lunch options
Chicken Breast – for this recipe I like to poach the chicken so that it is moist and unbrowned. But if you are in a pinch, you can also opt for rotiserrie chicken instead.
Greek Yogurt – Instead of the usual mayo that is paired with chicken salad, we are using plain Greek yogurt instead. Quite honestly – you cannot tell the difference at all!
Avocado – For a little more healthy fat action, we are also throwing in some creamy avocado to this chicken salad to make it extra delish. Be sure to use ripe avocados so that it blends well with the yogurt.
Cranberry – This is an absolute must! There is something about the extra touch of sweetness imparted by the cranberries that really takes this chicken salad up a notch and will keep you coming back for seconds.
How to Make This Recipe
Step 1: Combine Greek yogurt and avocado by mashing together with a fork until well combined and smooth.
Step 2: Add remainder of ingredients including cranberries, celery, red onion, chicken, and pistachios.
Step 3: Mix until well combined and season with salt and pepper to taste. Enjoy with toast, crackers, or in lettuce cups.
Make sure to taste as you go, and if you feel that this recipe needs an extra pop of flavour feel free to add your choice of hot sauce, lemon juice, or honey mustard.
We recommend finely dicing the celery, red onion, and pistachio so that its not super chunky and easier to work with. This also ensures you get a little bit of everything in each bite.
If you are in a pinch and don’t have time to poach the chicken, using rotisserie chicken will do however it may alter the flavour profile slightly. Be sure to remove the skins.
This should last in the fridge for about 3-5 days.
Definitely! Instead of Greek yogurt you can use any dairy-free plain yogurt instead OR veganaise.
So many options- in lettuce cups (if a lower carb option is your thing), scooped up with crackers, stuffed in a pita, on toast, in a salad. Truly, the options are endless!
More Recipes You Might Like
If you loved this cranberry chicken salad, then you have to try more of these salad recipes on the blog!
- Sweet Kale Salad with Squash & Candied Hazelnuts
- Shrimp Avocado Salad with Mango
- Moroccan Chickpea Salad Wrap
- Avocado Chickpea Salad Sandwich
What are your favourite easy lunch recipes lately? Let me know in a comment below!
Cranberry Chicken Salad with Avocado
- 1 medium avocado mashed
- 1 cup Greek yogurt
- 1/3 cup dried cranberries
- 3 stalks celery finely diced
- 1/3 cup chopped shelled pistachios
- 3 cups diced cooked chicken note: I prefer poaching so its moist and unbrowned
- 3 tbsp finely minced red onion or shallot
- Salt and pepper to taste
- Combine Greek yogurt and avocado by mashing together with a fork until well combined and smooth.
- Add remainder of ingredients including cranberries, celery, red onion, chicken, and pistachios.
- Mix until well combined and season with salt and pepper to taste. Enjoy with toast, crackers, or in lettuce cups.
Did you enjoy this cranberry chicken salad with avocado? Let me know your thoughts in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Jo B. says
Made this recipe last night and had it for lunch today and it is absolutely delicious!
I took your advice and pouched the chicken, definitely makes a difference. Thank you for great recipes!
what could replace pistachios? im allergic 😢
Abbey Sharp says
Hi Joy, you can try pumpkin seeds or just omit the pistachios!
Can you replace the Greek yogurt with a dairy free/plant based unsweetened yogurt?
Abbey Sharp says
Hey Abbey, do you have a suggestion for replacing celery in this recipe? (It’s one of the few vegetables I don’t like…)
And thanks a lot for your videos, always great to watch and very entertaining 🙂
Abbey Sharp says
Any crunchy veg would be great! Maybe try red bell pepper. Hope this helps!