Cranberry Chicken Salad
A savory chicken salad with a hint of sweetness from dried cranberries, lightened up a little with yogurt in the dressing!
Servings: 6 servings
Calories: 280kcal
Ingredients
- 1.5 lbs boneless skinless chicken breasts cooked and chopped (about 4 cups)
- ½ cup chopped walnuts
- ⅓ cup mayonnaise
- ¼ cup plain yogurt
- 1 tablespoon dijon mustard
- 2 green onions diced
- 2 stalks celery chopped
- ½ cup dried cranberries
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 375 degrees F.
- Spread walnuts out on a baking sheet. Bake in oven for 7-10 minutes, until they are golden and fragrant. Let cool.
- In a bowl, combine all of the chicken salad ingredients.
- Mix well.
- Serve on bread, croissant, bun, or on top of salad greens.
- Enjoy!
Notes
Use leftover chicken. This is a great use for leftover chicken and rotisserie chicken. Simply shred the chicken and proceed!
Use a stand mixer to shred your chicken. This is my favorite shredded chicken hack! I simply add cooked chicken breasts to a large bowl with a stand mixer and, using the paddle attachment, shred the chicken. It only takes about 30 seconds for the chicken breasts to go from whole to shredded!
Different nuts. If you don't like walnuts or have other nuts in your pantry, use them instead! I would recommend slivered or sliced almonds, pecans, or pine nuts!
Nutrition
Calories: 280kcal | Carbohydrates: 10g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 439mg | Potassium: 495mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg