Healthy Cranberry Chicken Salad
- Preparing Time: 20 minutes
- Total Time: 35 minutes
- Served Person: 6
- 4 skinless boneless chicken breasts baked or grilled
- 2 cans boneless white chicken if making dip
- 1/2 package sliced almonds
- 1/2 cup dried cranberries
- 3 stalks celery diced
- 1 package ranch dressing seasoning
- 1/4 cups light mayonnaise
- 1/4 cups light plain yogurt greek is best
- 2 stalks green onions
- 1/4 or red onion diced - optional
- Carbohydrate 10.9907533333333 g
- Cholesterol 91.8658333333333 mg
- Fat 5.45166583333333 g
- Fiber 1.11011664958795 g
- Protein 37.2563408333333 g
- Saturated Fat 1.07825266666667 g
- Serving Size 1 1 Serving (217g)
- Sodium 195.110166666667 mg
- Sugar 9.88063668374539 g
- Trans Fat 0.716396666666667 g
- Calories 249 calories
Cook the chicken ahead of time, do not season, cut into 1/2 inch squares. (I bake in oven 350 degrees for about 20 minutes, or until chicken is cooked, or grill on George Foreman grill.) Dice the celery and onions (if using), set aside. Add 1/2 bag of almonds at first, then add more if desired - check your local grocery store in the vegetable section for almonds packaged for salads. (You can omit this if allergic to nuts.); add cranberries, then sprinkle ranch dressing atop everything. Add the mayonnaise and yogurt a little at a time and mix to desired moistness and consistency, add more if desired. Refrigerate for at least an hour to allow the seasoning to meld into the rest of the ingredients. Serve as a salad atop lettuce or spring mix; on bread or roll, or if using canned chicken, serve as a dip. It's easier to spread the dip if using canned chicken - serve with crackers. Store in refrigerator for up to 3 days. I normally do not use the onion because it keeps longer in refrigerator.
