If there’s one thing I love, it’s a meal that’s easy to prep, packed with protein, and full of flavor—and this High Protein Cranberry Chicken Salad checks every box. With 39g of protein per serving, this is one of my go-to recipes for quick, satisfying lunches that keep me feeling full and fueled.
I love enjoying this chicken salad on crackers, croissants, or even straight from the bowl. Whether you need something meal-prepped for busy weekdays or just a fresh take on a classic, this recipe is one you’ll want to have on repeat!
3 Reasons Why You’ll Love This Recipe
- Perfect for meal-prepped lunches. Busy weeks call for simple, grab-and-go meals. This chicken salad is quick to make and stays fresh in the fridge for up to 3 days.
- 39g of protein per serving. Thanks to lean chicken breast and protein-rich cottage cheese, this recipe makes hitting your daily protein goals a breeze.
- Loaded with flavor. Between the tart cranberries, crisp celery, crunchy pecans, and creamy cottage cheese, every bite delivers the perfect balance of texture and taste.
What Makes It Macro Friendly?
This High Protein Cranberry Chicken Salad is designed to help you hit your protein goal without overloading on unnecessary fats and carbs.
- High in Protein: With 39g of protein per serving, this salad keeps you full and supports muscle maintenance, thanks to lean chicken breast, cottage cheese, and Greek yogurt.
- Lower Fat, No Mayo: Instead of traditional mayo, this recipe uses cottage cheese and Greek yogurt, giving you a creamy texture with fewer calories and more protein.
- Balanced Carbs: The dried cranberries add natural sweetness without excessive sugar, making this a well-rounded meal that fits into your macros easily.
Want to fine-tune your macros? Check out my Macro Cheat Sheet or grab a one-time personalized macro count to help you stay on track!
MyFitnessPal & MacrosFirst Pre-Log
“FHM Cranberry Chicken Salad”
High Protein Cranberry Chicken Salad
Equipment
- 1 Medium mixing bowl
- 1 Mixing spoon
- 1 Knife and cutting board
Ingredients
- 8 cup Cooked chicken, chopped or shredded
- 5 Celery stalks, diced
- 1/2 Medium red onion, diced
- 1 cup Low-fat cottage cheese
- 3/4 cup Non-fat Greek yogurt
- 1/2 cup Chopped pecans
- 1/2 cup Dried cranberries
- Salt & pepper, to taste
Instructions
- In a large mixing bowl, combine the chicken, diced celery, and diced red onion. Mix well to distribute the ingredients evenly.
- Gently fold in 1 cup of low-fat cottage cheese and 3/4 cup of nonfat Greek yogurt. Ensure an even coating over the chicken and vegetables.
- Add 1/2 cup of chopped pecans and 1/2 cup of dried cranberries to the mixture. Stir gently until the nuts and cranberries are evenly distributed.
- Sprinkle salt and pepper over the salad to taste. Remember, you can always adjust the seasoning later, so start with a little and add more if needed.
- For best results, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.
- Once chilled, serve the chicken salad on its own, over a bed of greens, or in a sandwich or wrap. Enjoy!
