This healthy chicken salad is made with dried cranberries, celery, almonds, chicken and Greek yogurt. It's an easy, tasty, low calorie version of classic chicken salad. Creamy, cool, and crunchy!
To cook chicken for this recipe, salt & pepper chicken and bake at 375ºF. for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie, canned or precooked chicken too.
Shred or chop chicken and combine with dried cranberries, celery, onion and chopped almonds in a medium sized bowl. Stir in Greek yogurt, garlic powder, salt and pepper.
Serve chicken salad with your favorite bread or crackers. Or wrap the salad in lettuce wraps or a tortilla.
*I love using rotisserie chicken if I don't have leftover chicken on-hand. It really adds a lot of flavor to the salad.
**I typically use nonfat Greek yogurt, but feel free to use your favorite variety. I even added a couple of tablespoons of mayo to give this salad less of a tang and more of that classic flavor without adding too many calories. If you don't eat dairy or want to stick to a Paleo diet, use a healthier mayo, like Primal Kitchen brand.
Photos by Erin at The Almond Eater.