Cranberry Almond Chicken Salad with Greek Yogurt
This creamy, protein-packed chicken salad with Greek yogurt, cranberries, and almonds is fresh, comforting, and full of flavor. A quick and nourishing recipe that’s perfect for wraps, bowls, or meal prep lunches.
Equipment
- Mixing Bowl
- Whisk or Spoon
Ingredients
Main Ingredients
- 2 cups cooked chicken breast shredded or chopped
- 0.5 cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 0.5 cup celery diced
- 0.25 cup dried cranberries
- 0.25 cup sliced almonds toasted, if desired
- 2 green onions finely chopped
- Salt and pepper to taste
- Fresh parsley or dill (optional) chopped, for garnish
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Add the shredded or chopped chicken to the bowl and fold it into the dressing until well coated.
- Mix in diced celery, cranberries, almonds, and green onions. Stir until evenly distributed.
- Taste and adjust sweetness, tang, salt, or pepper as needed.
- Cover and refrigerate for 30 minutes to allow flavors to blend.
- Serve in sandwiches, wraps, lettuce cups, or over greens or grains. Sprinkle with fresh herbs if desired.
Notes
Toast almonds for added flavor and crunch. If making ahead, stir in almonds right before serving. Letting it chill helps flavors blend and gives the perfect creamy texture.
Nutrition
Calories: 280kcalCarbohydrates: 9gProtein: 28gFat: 15gSaturated Fat: 2gCholesterol: 65mgSodium: 330mgPotassium: 450mgFiber: 2gSugar: 6gVitamin A: 150IUVitamin C: 3mgCalcium: 50mgIron: 1.2mg
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