Cranberry Chicken Salad
Makes 5 servings
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Ingredients
- 1/8 cup light mayo
- 1/8 cup Plain Greek yogurt
- ½ tsp lemon zest
- ½ tsp. black pepper
- 1 ½ cups fully cooked chicken breast, cut into small chunks
- ¼ cup diced celery
- ¼ cup dried cranberries
- ¼ cup pecan pieces, toasted*
In medium bowl combine the first 4 ingredients stirring until smooth. Next add the remaining ingredients to the bowl and toss gently until all ingredients are fully coated with dressing. Serve immediately or refrigerate until ready to eat.
* To toast pecan pieces. Lay pecans in a single layer on a baking sheet and bake at 400 degrees for 5-7 minutes. Cool and store in airtight container.
Nutrition Facts
Amount per 1/2 cup serving
- Calories- 144
- Total Fat- 7 g
- Total Carbohydrate 7 g
- Dietary Fiber 1 g
- Sodium 201 mg
- Protein 14 g