Description
Apple Cranberry Chicken Salad is a lightened-up twist on a classic chicken salad recipe. It’s easy to make, has the best textures, and is both sweet and savory.
Ingredients
Scale
- 2 cups cooked, shredded or diced chicken breast
- 1/2 cup diced apple
- 1/4 cup diced celery
- 3 tablespoons dried cranberries
- 2 tablespoons light mayonnaise
- 1 1/2 teaspoons fresh lemon juice
- sea salt and pepper, to taste
Instructions
- Place all the ingredients into a medium bowl. Stir until well combined. Adjust the amounts to taste. Season with sea salt and pepper.
- Serve in a sandwich, wrap, or over a bed of green.
Notes
You can use homemade or rotisserie chicken. For homemade shredded chicken, preheat the oven to 350°F. Slice 2 chicken breasts in half lengthwise to make four thinner pieces. Place on a parchment-lined baking sheet and lightly season with sea salt. Bake for 15-18 minutes or until cooked through. Using two forks, shred the chicken.
This recipe is light on the mayo. If you like a more creamy chicken salad, add an extra tablespoons or 2 of mayo or plain greek yogurt.
To store, refrigerate in an airtight container for up to 3 days.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: about 3/4 cup
- Calories: 153
- Sugar: 7.5 g
- Sodium: 212.1 mg
- Fat: 4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 9.4 g
- Fiber: 0.9 g
- Protein: 19.3 g
- Cholesterol: 63.3 mg