Cranberry Chicken Salad
Savor the delightful flavors of Cranberry Chicken Salad! A nutritious blend of chicken, cranberries, and greens that’s perfect for any meal. 🥗🍗
Equipment
- 1 Oven Preheat to 375°F (190°C)
- 1 Baking sheet For baking chicken
- 1 Mixing bowl For preparing the dressing and mixing salad
- 1 Whisk For mixing the dressing
- 1 Knife For chopping vegetables
- 1 Cutting board For chopping vegetables
Ingredients
Protein
- 2 pieces Fresh Chicken Breast Boneless and skinless
Fruits
- ½ cup Dried Cranberries Packed with antioxidants
Greens
- 1 cup Mixed Greens Spinach, arugula, or any preferred greens
Nuts
- ¼ cup Walnuts Chopped, rich in omega-3 fatty acids
Dressing
- ½ cup Greek Yogurt Creamy alternative to mayonnaise
- 2 tablespoons Honey Natural sweetener
- 1 tablespoon Lemon Juice Freshly squeezed
Vegetables
- 1 cup Celery Chopped, adds crunch
Instructions
Cooking the Chicken
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper, place them on a baking sheet, and bake for about 25-30 minutes until the internal temperature reaches 165°F (75°C). Let cool and shred into bite-sized pieces.
Preparing the Dressing
- In a mixing bowl, combine Greek yogurt, honey, and lemon juice. Whisk until smooth.
Chopping the Vegetables
- Chop the celery and prepare the mixed greens while the chicken cools.
Combining Ingredients
- In a large bowl, add shredded chicken, chopped celery, and mixed greens. Fold in dried cranberries and chopped walnuts.
Adding the Dressing
- Pour the dressing over the salad mixture and gently toss to coat all ingredients.
Serving
- Serve the salad on its own, in a sandwich, or as a wrap. Garnish with whole cranberries or walnuts if desired.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 15g | 30g | 25g |