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Cranberry Chicken Salad

Cranberry chicken salad features chicken breast, pears, grapes, dried cranberries, celery, pecans and green onion tossed in a maple balsamic yogurt dressing that is loaded with flavor.

Ingredients

Scale

Dressing:

  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon or spicy brown mustard
  • 1 ½ tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • ½-1 teaspoon(s) coarse salt
  • ½ teaspoon ground black pepper

 

Salad:

  • 2 cups chopped cooked chicken breast (from about 1 pound raw)
  • 1 medium pear, skins on, diced
  • 1 cup red seedless grapes, halved or quartered
  • 1 cup dried unsweetened cranberries
  • 2 medium stalks celery, diced
  • ½ cup chopped pecans
  • 2 medium green onions, trimmed and sliced

Instructions

  1. In a large bowl, whisk together the yogurt, mayonnaise, Dijon, maple syrup, balsamic vinegar, salt and black pepper until combined. Taste and adjust the seasoning, if necessary.
  2. Fold in the cooked chicken, pear, grapes, cranberries, celery, pecans and green onion until combined with the dressing.
  3. Serve immediately or let chill in the refrigerator. Store in an airtight container in the refrigerator up to 3 days.

Notes

Serving Tips: Serve the chicken salad as-is, in lettuce cups, on whole grain bread or with whole grain crackers.

Cooking Tip: Be sure to cook the chicken in advance.  It can be sautéed in a hot, oiled skillet on the stove or roasted in the oven.  Be sure the chicken reaches 165 degrees and is fully cooled before adding it to the salad.

Nutrition

Keywords: lunch, no cook, no-cook, high protein