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Chicken salad no a black plate

Chicken Salad with Cranberries and Avocado

This fresh, healthy, delicious and FILLING chicken salad with cranberries and avocado is super easy to make and done in just 15 minutes! A fantastic quick and easy summer salad that is full of flavour and crunch. Also, the perfect way to use up leftover rotisserie chicken!
5 from 2 votes
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Course: Salad, Side Dish
Cuisine: Western
Keyword: Chicken salad with cranberries
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 -6 people
Calories: 369kcal
Author: Genevieve



  • ½ rotisserie chicken shredded, about 1½ cups
  • 2 baby cos/romaine lettuce or 1 large head
  • 1 avocado thinly sliced
  • 1 capsicum/bell pepper yellow or red, thinly sliced
  • ½ red onion thinly sliced
  • ½ cup roasted almonds either salted or unsalted, roughly chopped
  • ½ cup dried cranberries

Easy lemon dressing

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • zest of 1 lemon
  • 1 teaspoon brown sugar or honey
  • ¼ teaspoon dried oregano or thyme
  • small pinch of salt and pepper to taste


  • To make the lemon dressing, combine all ingredients in a medium-sized bowl then mix for about 30 seconds with a teaspoon. Set aside. (note 1)
  • After washing, half the cos/romaine lettuce lengthways then thickly slice. About ½inch/1cm thick.
  • To assemble the salad, spread the salad bowl or plate with lettuce first then shredded rotisserie chicken.
  • In the following order, top with capsicum/bell pepper, onion, avocado, almonds and then dried cranberries.
  • When ready to serve, drizzle lemon dressing all over the salad.


Note 1. Use a mason jar to make the dressing. If you have one lying around, add all ingredients in the jar, close the lid then shake for about 10 seconds. 
To crisp up cos/romaine lettuce revive it by soaking it in iced (or cold tap) water for about 10 minutes. I do this trick a lot to crisp up leafy veg and herbs and it works wonders! Cos lettuce is also the perfect lettuce for making these healthy and super flavourful pork San Choy Bow (lettuce wraps)!
To keep the sliced avocados looking bright and green for days, simply drizzle/coat lightly with lemon juice. This will stop the avocado from oxidising (like apples). No sad, unappetising looking brown avocado here! 
Meal Prep make sure to separately pack the lemon dressing and almonds. Dressed salads tend to wilt and get soggy after 1 day! Almonds can get a little soft so if you love the crunchy, separately pack them too.
Fridge storage lasts for about 3-5 days in the fridge in an air-tight container. Not freezer friendly!
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 369kcal | Carbohydrates: 15.5g | Protein: 19.4g | Fat: 26.9g | Saturated Fat: 4.6g | Cholesterol: 47mg | Potassium: 538mg | Fiber: 6.3g | Sugar: 7.3g | Iron: 2mg