Leftover rotisserie chicken, apples, celery, and dried cranberries in a light and creamy dressing,this easy healthy chicken salad with apples and cranberries is a lunchtime favorite.
Cook’s Notes: Nutritional Estimates Per Serving (about 1 cup): 220 calories, 5 g fat, 13 g carbs, 2 g fiber, 28 g protein, Serves: 4
This tasty chicken salad is filled with flavor. The crunchy apples, cranberries, and nuts make it extra-special. This is an excellent way to use leftover chicken—or make the salad with leftover turkey. A fully cooked rotisserie chicken or convenient fully cooked chicken breast strips may be used as well. Below the recipe, you’ll find basic instructions for cooking chicken breasts on the stovetop.
Diced apples, dried cranberries, celery, and a dash of curry powder add flavor to this chicken salad. The chopped pecans and walnuts in the salad add some extra flavor and interesting texture, but you can leave them out if you’d like.
2½ cups chopped cooked chicken
3 stalks celery, chopped
1 cup chopped apple (about 1 large; I used a Pink Lady and kept the peel because it was organic)
¼ cup dried cranberries
½ cup nonfat plain Greek yogurt
2 tablespoons Hellman’s light mayonnaise
2 teaspoons lemon juice
2 tablespoons chopped parsley (optional)
Salt and pepper to taste
How to make it:
Place the chicken, celery, apple and cranberries in a bowl and stir to combine.
In a small bowl, stir together the yogurt, mayonnaise and lemon juice.
Add to the chicken mixture and stir to mix well.
Stir in the parsley if desired.
Season to taste with salt and pepper.