High Protein Cranberry Chicken Salad
Celebrate the season with a festive twist on our Chicken and Cranberry Pecan Salad! This cheerful blend of succulent chicken, crisp celery, and the warmth of pecans and cranberries, nestled in a creamy mixture brings a burst of holiday joy to your plate.
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!
Notes
Feel free to customize this salad to suit your taste. Consider adding diced apples or grapes for a fruity twist, or toss in a handful of fresh herbs like parsley or dill for added freshness.
This salad can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 207kcalCarbohydrates: 16gProtein: 39gFat: 8g
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