Cranberry Chicken Salad was one of the first recipes I shared on the blog, and it’s still a favorite. This chicken salad recipe with cranberries and pistachios is perfect for baby and wedding showers, picnics, and easy lunches!

Chicken salad sandwiches with cranberries and pistachios on ciabatta bread.

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The Search for the BEST Chicken Salad

Chicken salad is one of those foods that can be incredibly delicious or just plain icky. Over the past few years I’ve had my share of both.

I’ve drooled over many delectable looking chicken salad sandwiches on the menu, only to receive a pile of chicken and mayo goo between two slices of stale bread.

On the other hand, I’ve also tried a few chicken salads I really enjoyed, and even recreated some of my favorites at home–like this Parmesan Basil Chicken Salad and Chicken Salad with Apples and Pecans.

Cranberry Chicken Salad Has Entered the Chat

Picnic table with Cranberry Chicken Salad Sandwiches, watermelon slices, and carrots

I thought I had pretty much played the field when it came to chicken salad, but on a recent brunch visit to Mimi’s Cafe, I was intrigued by a new combination they had on the menu– Cranberry Chicken Salad with Pistachios.

I’ll be honest, I mainly ordered it because it was served on a croissant. I mean, geesh, I would eat shoe leather if it was sandwiched in a fluffy, buttery croissant. But that’s beside the point.

The point is this chicken salad was AWESOME. Within days after consuming that masterpiece of a sandwich, I was craving it again. I knew I had to try to recreate it at home.

With a little tweaking I managed to get the recipe pretty darn close. Mr. NeighborFood., who usually scoffs at anything that mixes “pointless” fruit with meat, said it was the best chicken salad recipe he’d ever tried.

That’s what I call a WIN, and now I’m thrilled to share the recipe with you!

Key Ingredients

Bowls of dried cranberry, pistachio, salt & pepper, sour cream, mayo, chicken, sugar, and a halved lemon on a wood background.

Chicken– Use a well seasoned cooked chicken that tastes good on its own. Now is not the time for chicken in a can. I like to use leftover chicken from another recipe (like this Italian Dressing Chicken) or a store bought rotisserie chicken. You can also use this method for quick pan fried chicken breast.
Mayonnaise– We love Duke’s mayo, but you can use whatever you’ve got on hand.
Sour cream– We always add a little sour cream to our chicken salad recipes–that little bit of tang makes a big difference! You can sub sour cream for plain Greek yogurt or omit it and add extra mayo.
Sugar– You don’t need much–just a little sprinkle gives the sauce just the right amount of sweetness.
Lemon juice– Brightens everything up and makes the chicken salad taste so fresh!
Cranberries– Tart and sweet dried cranberries pair perfectly with chicken salad.
Pistachios– We love the subtle buttery crunch of pistachios, but you can substitute another nut if you prefer. Cranberry walnut chicken salad would also be fabulous!

See the post below for a full list of ingredients and amounts.

How to Make Cranberry Pistachio Chicken Salad

Bowl of mayonnaise, sour cream, sugar, lemon juice, and seasonings with a spatula.

Step 1: Mix dressing. In a medium mixing bowl, whisk together mayonnaise, sour cream, sugar, and lemon juice. Taste, and season with salt and pepper to your liking.

Bowl of cooked chicken tossed with cranberries, pistachios, mayo, sour cream, and seasonings.

Step 2: Add chicken and mix ins. Stir in the chicken to coat, then add cranberries and pistachios. Serve on its own, with crackers, over greens or as a sandwich.

Variations

Chicken salad is the perfect recipe to adapt to your tastes and what you have on hand. Here are a few of our favorite variations.

Add 1/2 cup finely chopped celery for a nice crunch.
Swap the cranberries for quartered grapes.
Swap the sandwich bread and serve the chicken salad over salad greens or in lettuce wraps for a gluten free option.
Swap the pistachios for walnuts or pecans.
Add fresh herbs, like thyme, basil, or chives.

Storage and Make Ahead Instructions

This recipe is best made at least 1 hour before serving.
Leftovers keep well in the refrigerator for about 3-4 days. Be sure to give it a good stir before serving.
If you’re making this more than a day in advance, I recommend omitting the pistachios and adding them right before serving so they retain their crunch.

Cranberry pistachio chicken salad sandwiches on a wooden board, with watermelon slices in the background.

What to Serve with Cranberry Chicken Salad with Pistachios

For a simple and incredibly satisfying lunch, I love serving chicken salad with a cucumber tomato salad or garden salad and potato chips.

If you’re serving this for an event or shower, pair it with a fruit salad, garden veggie dip, and pineapple sunshine cake or strawberry rhubarb fool for a gorgeous spring menu.