02 Dec Chicken Salad With Cranberries
This chicken salad recipe is delicious! My favorite way to serve it is on lettuce leaves. But, for a slightly more nutritious meal, you can also serve this chicken salad between two slices of seeded bread with slices of cucumber to add additional crunch.
#Protip: If you don’t have dried cranberries, you can use raisins instead. Raisins will increase the potassium content if you use them.
For a lactose-free version, use a vegan yogurt such as almond yogurt.
Ingredients
- 2 cups cooked chicken breast
- 2 celery stalks diced
- 1/4 cup red onion finely chopped
- 2 tablespoons parsley finely chopped
- 1/4 cup slivered almonds or ½ cup if no potassium restrictions
- 1/3 cup dried cranberries
- 1/4 cup Greek yogurt 0% fat
- 1 teaspoon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper
- Salad leaves to serve
Instructions
- Shred the cooked chicken breasts with two forks and place in a large bowl. Add the celery, onion and parsley. Mix well.
- Lastly, add the slivered almonds, cranberries, Greek yogurt, mustard and apple cider vinegar. Season according to your taste. Mix well.
- Serve in crisp salad leaves.
Nutrition
Serving: 4gCalories: 224kcalCarbohydrates: 14gProtein: 26gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 93mgPotassium: 352mgFiber: 3gSugar: 10gCalcium: 70mgMagnesium: 51mgPhosphorus: 231mg
Tried this recipe?Let us know how it was!
Sorry, the comment form is closed at this time.