Ingredients
Method
- Chop 1 stalk celery and finely chop 2 tablespoons red onion and place in a medium mixing bowl.
- Add 2 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon Dijon mustard, the juice of ¼ small lemon, ¼ teaspoon sea salt, freshly ground black pepper to taste, 1 ½ cups cooked chicken, and 3 tablespoons dried cranberries, and stir to incorporate the mayonnaise and Greek yogurt evenly. Add a little extra mayonnaise if necessary, to hold everything together.
- Serve immediately over greens or in a sandwich, or just enjoy on its own.
Nutrition
Notes
Cooked chicken: If you don't have cooked chicken on hand, you can bake one medium-to-large chicken breast (about ½ pound) in an oven-safe dish at 400°F (204°C) for ~25 minutes. Before baking, rub the chicken with a little olive oil to coat, and season with salt and pepper. To cook the chicken in an air fryer: Cook both thin halves of one full chicken breast using my air fryer chicken breast method and season only with salt & pepper.
The chicken should reach an internal temperature of 165°F (74°C). Let it cool before handling.
Storage: Store for up to 4 days in an airtight container in the fridge.
Easy variations:
- Add chopped walnuts, pecans or almonds for extra crunch.
- Substitute halved grapes or raisins for the dried cranberries.
- Use all mayonnaise for a dairy-free version, or all Greek yogurt for an egg-free option.
