Chicken Salad With Cranberries

Chicken Salad With Cranberries by The Cooking Doc®

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.


Calories 224 kcal


  • 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


  • 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.


Serving: 4gCalories: 224kcalCarbohydrates: 14gProtein: 26gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 93mgPotassium: 352mgFiber: 3gSugar: 10gCalcium: 70mgMagnesium: 51mgPhosphorus: 231mg
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