Roasted Cranberry Chicken Salad

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Roasted Cranberry Chicken Salad has the sweet tang of roasted cranberries combined with cranberry mustard, cranberry simple syrup, and hearty roasted chicken.  Serve on brioche buns for lunch, spread on crostini for an appetizer, or spread on tortillas for roll ups.

Roasted Cranberry Chicken Salad #CranberryWeek

I can’t believe Thanksgiving is just around the corner.  Like next week.  Holy cow.  It’s the season of cranberry jelly, cranberry sauce, cranberry everything!  Which is convenient since me a several other bloggers are participating in #CranberryWeek.

Now, I wanted to have more recipes this week, but it’s been a whirlwind of a November already.  This week, we drive to Indiana, PA for a funeral.  The hubs’ grandmother passed away.  So, we had his half-sister, his father, and his step-mother in town for a little over 24 hours?  They flew in Wednesday, we drove to PA Thursday and drove home Thursday, and finally they flew out Friday.

Roasted Cranberry Chicken Salad #CranberryWeek

Do you have ANY idea how tired I was? 

Oh my word and I wasn’t even driving.  We literally did NOTHING Friday after everyone left.  We ran some errands on Saturday and were couch potatoes.  I did grocery shopping Sunday and we were couch potatoes.  I don’t think I’ve caught up on the lack of sleep I had this week.

Sadly, I let the time slip away and I prepared these recipes this weekend.  So, I’m disappointed I didn’t get more recipes in the list, but I’m glad at the same time.  I hope I can plan a little more for next year.  I still have frozen cranberries from last year.  They should be coming out and I’ll be making something with them this holiday for next year.

Roasted Cranberry Chicken Salad #CranberryWeek

I am glad that I purchased a large bag of cranberries to cook with this weekend.  Half the bag was roasted, I used some for a cocktail recipe, and roasted the rest, or burned the rest.  I have no idea how that happened.  I put them in at the same temperature and time as the first batch, but the second batch just burned. 


I know, I’m all over the place with this post.  My brain is just jumping.  It’s still really tired and thinking of the next two weekends.

So, focusing on cranberries.  They can be rather tart.  I know.  That’s not a surprise.  The ones I roasted were especially really tart.  That’s why I put a little of the cranberry simple syrup I made for the Cranberry Margaritas in the roasted cranberry chicken salad.  I’d check your cranberries and see if they are, indeed, tart and need sweetening.  Because of this, you might need to add a little sweetener to counter the tart.  You can use honey if you don’t have the cranberry simple syrup.

Roasted Cranberry Chicken Salad #CranberryWeek

The cranberry mustard is from last year.  I had a wild hair to make mustards.  I made a margarita mustard, too, but I haven’t shared that.  Do you realize how easy it is to make mustards?  You should read the one I shared last year and see how to make your own.  You can use your own base ingredients and flavor it any way you like.

It’s so delicious on left over roast turkey sandwiches, this chicken salad, or combined with puff pastry to make a delicious wellington.  Maybe a turkey wellington or even a pork.  That would be good.  I might have to make that soon. 

I’m due another wellington.

Roasted Cranberry Chicken Salad #CranberryWeek

I told you I was all over the place with this post.  This truly is a stream of consciousness post.

I couldn’t get enough of this chicken salad.  I purchased a roasted chicken specifically to make this salad.  However, if you have left over chicken or even turkey, then by all means, shred that up for this salad.  I didn’t have either.  I kept tasting to make sure it had the perfect flavor because I wouldn’t want this to be sub-par chicken salad.

By tasting I realized I forgot some seasoning.  How in the world could that happen?  I mean, I always put poultry seasoning in my chicken salad.  Even if it’s just a hint, there’s some in there.  I also added garlic salt and pepper.  I wouldn’t want this to be chicken salad to be bland.  Would you?

Roasted Cranberry Chicken Salad #CranberryWeek

You can tell from all those colors and textures that this is one killer chicken salad.  It has so much crunch and flavor you will not want to stop eating it.  I know I couldn’t.

The chicken is delicious.  Moreover, the cranberries are tart.  Consequently, mine needed some sugar.  The green onions have that delicious sharpness.  The pecans add amazing crunch and richness.  The carrots are sweet and add more crunch.  Celery and radishes would add more crunch and flavor.

Roasted Cranberry Chicken Salad #CranberryWeek

I don’t know about you, but my chicken salad must have crunch and tons of flavor.  Unfortunately, just adding some chicken to mayonnaise and spices isn’t enough to me.  I want epic crunch!  I want carrots, celery, sometimes radishes, and nuts.  Chicken salad, ham salad, turkey salad, egg salad, and even tuna salad require lots of vegetables and lots of crunch.

You know, just by looking at it, that this chicken salad is packed with amazing flavor.  You can easily use up some leftovers in this salad.  Add some of the jellied cranberries or cranberry sauce along with the roasted cranberries.  Toss in some of the pecans you have left over from your sweet potatoes or stuffing.  Then add turkey instead of chicken.  This recipe is more of an idea then a recipe.  Use what you have on hand and make it delicious.

Make sure you check out what the rest of the bloggers cooked up for today.  Also be sure to follow #CranberryWeek to see all the delicious recipes.


Roasted Cranberry Chicken Salad

Roasted Cranberry Chicken Salad

Cook Time: 10 minutes
Total Time: 10 minutes

Roasted Cranberry Chicken Salad has the sweet tang of roasted cranberries combined with cranberry mustard, cranberry simple syrup, and hearty roasted chicken.  Serve on brioche buns for lunch, spread on crostini for an appetizer, or spread on tortillas for roll ups.


  • 2 cups shredded chicken
  • 1/2 cup chopped pecans
  • 1/2 cup sliced green onions
  • 1/2 cup diced carrots or celery
  • 1/2 cup roasted cranberries
  • 1/2 to 1/3 cup mayonnaise
  • 2 tablespoons cranberry mustard
  • 1 tablespoon cranberry simple syrup (optional depending on how sweet your cranberries are)
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper


  1. Combine all ingredients in a mixing bowl and stir well to combine. Serve on brioche buns, crostini, or rolled in tortillas.

Did you make this recipe?

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See all the other cranberry creations being shared as we kick off Cranberry week today.

Follow #cranberryweek to see all the delicious recipes.

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  1. You poor thing – I can hear how tired you sound! I hope that the next week or two, life settles down and you’re able to relax some!

    Love the recipe you came up with, even if you didn’t get much time to do so. Such a fun fall twist on a classic.

    1. Mom said the same thing when she called me this morning. I think my time has passed and I need to move on from here. Hopefully I can find something just as exciting with less stress. HAHAHAHAHA

  2. I bet roasting the cranberries adds even more depth of flavor. I love chicken salad and this looks delicious. Sorry to hear about your grandma-in-law.

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