Cranberry Chicken Salad
A bright and creamy chicken salad packed with tender shredded chicken, crunchy celery, and tart-sweet dried cranberries, all folded into tangy Greek yogurt.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded Rotisserie chicken works great.
- 1 cup Celery, chopped For crunch.
- 1/2 to 3/4 cup Dried cranberries Adjust for desired sweetness.
- 1/2 to 3/4 cup Greek yogurt Use plain for tang; low-fat or full-fat both work.
- to taste Salt and pepper
- Lettuce leaves or whole grain bread For serving.
Instructions
Preparation
- Place the shredded chicken in a large mixing bowl ensuring it is in bite-sized pieces for flavor.
- Add the chopped celery and dried cranberries to the bowl and toss lightly.
- Spoon in the Greek yogurt and fold the mixture together until evenly coated.
- Season with salt and pepper, adjusting to taste. More yogurt can mellow saltiness, while a pinch of sugar can balance tartness.
- Serve immediately in lettuce wraps or on toasted whole grain bread.
Notes
For creamier texture, use a 50/50 mix of Greek yogurt and mayonnaise. Add a squeeze of lemon juice for brightness. For a nutty crunch, stir in chopped toasted pecans or almonds. The salad is best served chilled; refrigerate for 10-15 minutes before serving if preferred very cold.