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Cranberry Walnut Chicken Salad Lettuce Cups
Original recipe: 4 servings · Prep: 15 min · Cook: 0 min · Total: 15 min
By PowerProteinPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 17, 2026
American
15 mins
whole-foodseasy-recipes
Chicken salad with walnuts, dried cranberries and a lemon-mustard mayonnaise dressing, served in lettuce cups. Use already-cooked chicken. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 0 minutes; additional elapsed time 0 minutes; total about 15 minutes. No cooking is required; start with any precooked ingredients specified in the ingredient list. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
0 min
Total
15 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 2 cups cooked chicken breast, shredded or diced
- 1/3 cup raw walnuts, chopped
- 1/4 cup dried unsweetened cranberries
- 1/4 cup mayonnaise
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 head Bibb or butter lettuce, leaves separated and washed
Instructions
-
In a large mixing bowl, combine shredded chicken breast, chopped walnuts, dried unsweetened cranberries, and chopped fresh parsley.
-
In a separate small bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper until smooth and well blended.
-
Pour the prepared dressing over the chicken mixture. Gently toss to evenly coat all ingredients.
-
Taste and adjust seasoning as needed, adding extra sea salt, black pepper, or lemon juice for brightness.
-
Carefully spoon the chicken salad into the washed and dried lettuce leaves, creating individual cups.
-
Serve immediately for a light, nutritious meal or pack for an easy, balanced lunch on the go.
Timing note
This is an assembly recipe using already-cooked chicken; cooking and cooling chicken from raw are separate preparation.
Preparation
Chicken salad with walnuts, dried cranberries and a lemon-mustard mayonnaise dressing, served in lettuce cups. Use already-cooked chicken.
Storage
Refrigerate chicken salad promptly in a covered container for up to 3 days, within the storage life of the cooked chicken. Keep lettuce separate and serve chilled.
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