Cranberry Almond Chicken Salad
A lean, protein-packed salad combining tender cooked chicken, tart dried cranberries, and toasted almond crunch in a light Greek yogurt dressing. Perfect for quick, balanced meals with a gourmet twist. Ready in under 10 minutes.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Tossing
- Cuisine: American
- Diet: High-Protein
Ingredients
3 cups cooked chicken (rotisserie, poached, or grilled breast)
1/2 cup dried cranberries (use unsweetened if limiting sugar)
1/2 cup sliced almonds (toasted for better depth of flavor)
3/4 cup plain non-fat Greek yogurt
1 tablespoon Dijon mustard (adds tang and depth)
2 stalks celery (finely diced for essential crunch)
Salt and pepper, to taste
Instructions
Combine the cooked shredded chicken, diced celery, dried cranberries, and toasted almonds in a large mixing bowl.
Whisk the Greek yogurt, Dijon mustard, salt, and black pepper together in a separate small container until the texture becomes completely smooth.
Pour the prepared dressing over the dry chicken mixture while ensuring all ingredients get an even coating of the sauce.
Fold the mixture gently with a spatula to preserve the texture of the chicken and the dry ingredients.
Notes
Use plain non-fat Greek yogurt to keep the fat content low.
Pre-cooked rotisserie chicken or leftover grilled/meat substitutes save time and effort.
To enhance flavor, toast almonds directly in a skillet or oven until lightly browned.
Store the salad in an airtight container for up to 3 days if prepared in advance.
Adjust salt based on your dietary sodium needs.
For an extra zing, add a splash of white vinegar to the dressing.
Serve with whole-grain bread or over a bed of greens for added texture and carbs.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg