Description

A refreshing and healthier alternative to traditional chicken salad, this mayo-free version is light, tangy, and packed with flavor. Perfect for a quick lunch or as a side dish for a picnic.

Ingredients

Scale

Main Ingredients:

2 cups cooked chicken (skins and bones removed) (diced)
1 celery rib (chopped)
2 tbsp red onion (finely diced)
1/3 cup dried cranberries

Dressing:

1/2 cup plain Greek yogurt
2 tsp Dijon mustard
1 tbsp lemon juice (freshly squeezed)
2 tsp red wine vinegar
1/4 tsp kosher salt
1/4 tsp black pepper (freshly ground)
Chopped parsley, chives, or dill for garnish

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Instructions

Combine Ingredients: In a large bowl, mix diced cooked chicken, red onion, celery, and dried cranberries.
Add Dressing: Stir in Greek yogurt, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper.
Combine Thoroughly: Mix the salad until all ingredients are well incorporated.
Adjust Seasonings: Taste the salad and adjust salt and pepper if necessary.
Serve: Garnish with fresh herbs like dill, parsley, or chives before serving.

Notes

You can customize this salad by adding nuts or seeds for extra crunch.
Refrigerate any leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 10g
Sodium: 290mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg