Cranberry Chicken Salad

5 from 1 rating

This cranberry chicken salad with Greek yogurt is light, zesty and irresistible! Super easy to prepare, and just as quick to disappear.

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Prep Time 15

Total Time 15

Servings: 4

Course: Lunch

Cuisine: American

Calories: 276

Ingredients Equipment Method Nutrition Notes

Ingredients

2 stalks celery
½ medium red onion
¼ cup mayonnaise
¼ cup plain Greek yogurt
2 teaspoons Dijon mustard
½ small lemon
½ teaspoon sea salt or to taste
freshly ground black pepper to taste
3 cups cooked chicken diced (see notes)
⅓ cup dried cranberries

Equipment

Method

Chop: Chop the celery and finely chop the onion and place in a large mixing bowl.
Combine: Add all remaining ingredients and stir to incorporate the mayonnaise and Greek yogurt evenly. Add a little extra mayonnaise if necessary, to hold everything together.
Enjoy: Serve immediately over greens or in a sandwich, or just enjoy on its own.

Nutrition

Calories: 276kcalCarbohydrates: 12gProtein: 26gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 79mgSodium: 559mgPotassium: 536mgFiber: 2gSugar: 9gVitamin A: 138IUVitamin C: 10mgCalcium: 38mgIron: 1mg

Notes

Cooked chicken: If you don't have already-cooked chicken on hand, you can bake half a chicken breast (about ¼ lb) in a 400°F (204°C) oven for ~25 minutes. Before baking, rub the chicken and pan with a little olive oil to coat, and season the chicken with salt and pepper. The chicken should reach an internal temperature of 165°F (74°C) and can be checked with a meat thermometer in the thickest section of meat. Let the chicken cool before handling. A quarter pound of chicken will yield roughly ¾ cup of diced chicken.

Storage: Cranberry chicken salad will stay fresh for up to 4 days in an airtight container in the fridge. It doesn't not stand up well to freezing.

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