Cranberry Walnut Chicken Salad

Cranberry Walnut Chicken Salad

  • Cranberry Walnut Dip Mix, prepared (with 1 cup of sour cream and 8 oz. cream cheese)
  • 2 cups of cooked, cubed chicken (may use canned chunk chicken breast)
  • 1 (20 oz.) can of pineapple tidbits or crushed pineapple, drained
  • 1 cup chopped celery
  • 1/4 cup chopped onion


Make Cranberry Walnut Dip Mix according to directions. Mix in drained pineapple. Fold in 2 cups of cooked cubed chicken, celery and onion. If mixture is too thick, you may thin with mayonnaise (use real mayonnaise, not salad dressing such as Miracle Whip®). Allow to chill overnight or a minimum of 6 hours. 

Tastes great served on mini-croissants or on honey wheat cocktail bread by Rubschlager® (usually found in deli section).

Download Recipe Sheet

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