These Chicken Salad Bites with Cranberries and Walnuts are the easiest little appetizers, and they’re ready in only 15 minutes! Just stir cooked chicken together with the Greek Yogurt dressing, and then spoon it into homemade wonton cups or purchased phyllo cups.

side view of a tray of chicken salad appetizers

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Why We Love These Chicken Salad Appetizers

Let’s talk about these little chicken salad appetizers! Aren’t they adorable? Chicken, cranberries and walnuts mixed together and tucked into crunchy little cups. It is such a fantastic combination. 

I got the idea for them from one of my old recipes, Sesame Chicken Wonton Cups. This time, however, I made the chicken salad much more traditional with a creamy base. I lightened it up with Greek Yogurt and added in tarragon (my fave!).

They’re the perfect last-minute appetizer to serve alongside other appetizers or a festive winter cocktail for the holidays.

Key Ingredients For This Recipe

  • Greek yogurt- plain non-fat Greek yogurt is great here, although use reduced or full fat if you’d like.
  • Mayonnaise- since this is a healthier chicken salad you’ll only need 2 tablespoons.
  • Tarragon- I used dried tarragon but you can also use fresh.
  • Salt– seasoned to taste.
  • Boneless skinless chicken breast– I used 1 cup of chilled left-over cooked chicken.
  • Celery– I love adding celery for crunch and freshness.
  • Dried cranberries– these add a really nice sweetness to the chicken salad.
  • Walnuts– I used chopped and toasted walnuts, but you can substitute pepitas in case of allergies.
  • Chives- mixed into the chicken salad and used as a garnish.
  • Mini Phyllo shells- you’ll need 24 thawed pre-made shells. You can also make homemade wonton cups instead.
  • Black pepper– seasoned to taste.
overhead of the chicken salad bites on a black sheet pan

How to Make This Chicken Salad Appetizer

Whisk together the yogurt, mayonnaise, tarragon and salt in a large bowl. Add chicken, celery, cranberries, walnuts and chives. Stir to coat.

Spoon a small amount of the chicken salad into the phyllo cups, dividing evenly among the cups.

Garnish with additional chives if desired and sprinkle with black pepper.

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chicken salad bites on a wooden plank

FAQs and Expert Tips

How long does chicken salad last

Store leftover chicken salad in an airtight container in the fridge for no more than four days.

Make-ahead instructions for these chicken salad bites

If you choose to use frozen pre-made phyllo cups, then you’ve got that step covered already. Don’t assemble the cups ahead though. Instead, make the chicken salad the day before and store in the fridge until ready to assemble and serve. The homemade wonton cups can be made up to 2 days ahead. Recrisp in the oven for 5 minutes if necessary.

Other options for serving chicken salad

If you need a gluten-free option or simply want to know how else to serve the chicken salad, you can either place it on cucumber slices, gluten-free crostini or on endive spears or lettuce cups.

More Easy Festive Appetizers to Try

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Sesame Chicken Wonton Cups
an easy and fast low-carb and gluten-free appetizer: Greek Salad Cucumber Bites | Healthy Seasonal Recipes

Greek Salad Cucumber Appetizer Party Bites
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Roasted Cranberry and Goat Cheese Flatbread Pizza
Mini Taco Salad Appetizer Bites, Tacito Salads. Naturally gluten-free, vegetarian and loaded with sharp cheddar cheese flavor! on Healthy Seasonal Recipes

Taquito Salads ~ Mini Taco Salad Appetizer Bites

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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close-up of the phyllo cups with chicken salad on a wooden platter

15 Minute Chicken Salad Bites with Cranberries and Walnuts

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5 from 2 reviews

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Description

These Chicken Salad Bites with Cranberries and Walnuts are the easiest little 15 minute appetizers! The creamy chicken salad is lightened with Greek Yogurt.

Ingredients

Units Scale
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 3/4 teaspoons dry tarragon
  • 1/2 teaspoon salt
  • 1 cup left-over cooked chopped boneless skinless chicken breast, chilled
  • 1/2 cup finely chopped celery
  • 3 tablespoons dried cranberries
  • 3 tablespoons chopped toasted walnuts (sub pepitas for allergies)
  • 2 tablespoons chives plus more for garnish if desired
  • 24 thawed mini phyllo shells or home-made wonton cups
  • Freshly ground black pepper

Instructions

  1. Whisk yogurt, mayonnaise, tarragon and salt in a large bowl. Add chicken, celery, cranberries, walnuts and chives. Stir to coat.
  2. Spoon a small amount of the chicken salad into the phyllo cups, dividing evenly among the cups. Garnish with additional chives if desired and sprinkle with black pepper.

Notes

Make-ahead: Make the salad up to 1 day ahead. The wonton cups can be made up to two days ahead. Store at room temperature in a plastic bag. Recrisp in the oven for about 5 minutes if necessary. Assemble just before serving.

  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Calories: 47
  • Sugar: 1 g
  • Sodium: 74 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 3 g

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