Healthy Cranberry Chicken Salad
Chicken salad with almonds for crunch and cranberries for tang! Great atop spring greens or chopped lettuce or make into a sandwich using your favorite kind of bread! Using part light yogurt with lite mayonnaise makes it healthy.
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 6
picniccoll
chicken
salad picnic
contains white meat
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pic
- 4 skinless boneless chicken breasts baked or grilled
- 2 cans boneless white chicken if making dip
- 1/2 package sliced almonds
- 1/2 cup dried cranberries
- 3 stalks celery diced
- 1 package ranch dressing seasoning
- 1/4 cups light mayonnaise
- 1/4 cups light plain yogurt greek is best
- 2 stalks green onions
- 1/4 or red onion diced - optional
- Carbohydrate 10.9907533333333 g
- Cholesterol 91.8658333333333 mg
- Fat 5.45166583333333 g
- Fiber 1.11011664958795 g
- Protein 37.2563408333333 g
- Saturated Fat 1.07825266666667 g
- Serving Size 1 1 Serving (217g)
- Sodium 195.110166666667 mg
- Sugar 9.88063668374539 g
- Trans Fat 0.716396666666667 g
- Calories 249 calories
Today, I'm sharing a recipe for a delicious and healthy chicken salad that's perfect for lunch or dinner. This salad is made with cooked chicken, almonds, cranberries, celery, and onions, and it's dressed with a light mayonnaise-yogurt dressing.
The chicken salad is easy to make and can be customized to your liking. You can add more or less of any of the ingredients, or you can substitute different ingredients altogether. For example, you could use walnuts instead of almonds, or you could add some chopped grapes or apples.
The chicken salad is a great source of protein and fiber, and it's also low in calories and fat. It's a perfect meal for those who are looking for a healthy and satisfying meal.
Step-by-step
- Cook the chicken ahead of time, do not season, cut into 1/2 inch squares.
- Dice the celery and onions (if using), set aside.
- Add 1/2 bag of almonds at first, then add more if desired - check your local grocery store in the vegetable section for almonds packaged for salads. (You can omit this if allergic to nuts.); add cranberries, then sprinkle ranch dressing atop everything.
- Add the mayonnaise and yogurt a little at a time and mix to desired moistness and consistency, add more if desired.
- Refrigerate for at least an hour to allow the seasoning to meld into the rest of the ingredients.
- Serve as a salad atop lettuce or spring mix; on bread or roll, or if using canned chicken, serve as a dip. It's easier to spread the dip if using canned chicken - serve with crackers.
- Store in refrigerator for up to 3 days.
