Tara's Sweet and Chunky Chicken Salad

Tara's Sweet and Chunky Chicken Salad


"A sweet, but healthy chicken salad. The sweet secret is dried cranberries. Awesome on homemade bread or on crackers. I spread cream cheese on the bread or crackers, and top with chicken salad."


15 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.
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Your rating



  1. 92 Ratings


My mouth watered when I read the recipe but I didn't quite have the right ingredients on hand. So, I used a fresh cooked chicken breast [I buy bone-in breasts on sale; cook them up; remove the ...

This is very yummy, though I used halved red grapes instead of the cranberries as it was what I had on hand & diced chicken pieces in place of the canned because I don't like canned meat. I also...

Holy moly, this was great! I didn't have sunflower seeds so used slivered almonds, and I was out of onion. The dried cranberries ARE the secret ingredient...and this is absolutely heavenly on oa...

Thanks, Tara! This is a clean, refreshing chicken salad. I used left over chicken thighs (chopped bite size), a little more mayo (eyeball it to your liking), 1/2 t. dried dill weed, 1/3 c. chopp...

yummy yummy left out the seeds added more cranberries and pickle relish delightful sandwich for the family

This was very good but it definately needs more mayo. I doubled the amount of mayo. I also used sweet pickles instead of dill and it tasted great!

This was so good. i will be making this one again and again. i wouldn't change anything.

It's a great way to use leftover chicken. I served it over a bed of spinach and sprinkled a crunchy almond salad topping on top.

I nabbed this recipe over 2 years ago and i thought I'd say it has officially been added to our rotation. We like to eat it on a bun with lettuce, or wrapped in a lettuce leaf is pretty delicio...