Healthy Cranberry Chicken Salad
Chicken salad with almonds for crunch and cranberries for tang! Great atop spring greens or chopped lettuce or make into a sandwich using your favorite kind of bread! I serve it sometimes at parties with crackers as a dip. Using part light yogurt with lite mayonnaise makes it healthy.
Ingredients
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Preparation
- Cook the chicken ahead of time, do not season, cut into 1/2 inch squares.
- (I bake in oven 350 degrees for about 20 minutes, or until chicken is cooked, or grill on George Foreman grill.)
- Dice the celery and onions (if using), set aside.
- Add 1/2 bag of almonds at first, then add more if desired - check your local grocery store in the vegetable section for almonds packaged for salads.
- (You can omit this if allergic to nuts.); add cranberries, then sprinkle ranch dressing atop everything.
- Add the mayonnaise and yogurt a little at a time and mix to desired moistness and consistency, add more if desired.
- Refrigerate for at least an hour to allow the seasoning to meld into the rest of the ingredients.
- Serve as a salad atop lettuce or spring mix; on bread or roll, or if using canned chicken, serve as a dip.
- It's easier to spread the dip if using canned chicken - serve with crackers.
- Store in refrigerator for up to 3 days.
- I normally do not use the onion because it keeps longer in refrigerator.
Recipe from BigOven.com ®
Nutrition Facts:
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Reviews
Siava
"Delicious!"
angeloskomotini
"Great"
Madart1127
"Yummy!!! I make this using a rotisserie chicken. Omit the almonds. I hate mayonnaise but with this recipe I can’t taste it!!!!"
jdriemeyer
"I subbed half&half for the yogurt. This salad was wonderful on top of a romaine/cabbage mix. Green grapes would be a nice variation or addition."
Thatjessicachick
"Love this!"