Healthy Cranberry Pecan Chicken Salad
Healthy Cranberry Pecan Chicken Salad recipe is so darn yummy you won’t even realize you’re eating healthy!
We are replacing the traditional mayo in chicken salad with nonfat plain Greek yogurt.
The dry ranch seasoning adds a little somethin’ somethin’ too.
And the crunch from the pecans and the sweet pop you get from the cranberries is perfection.
How to Make Cranberry Pecan Chicken Salad
To start, make some Simple Shredded Chicken or use a rotisserie chicken from the store.
You’ll need 4 cups total.
Put the chicken in a bowl along with 2 to 3 stalks of diced celery.
And add 3/4 cup chopped pecans.
Then 3/4 cup dried cranberries.
I am using the low sugar version of the cranberries to keep with the “healthy” theme 🙂
So, for the onion part of this salad I have half of a diced red onion.
If you like raw onion go ahead and add it right in.
I prefer mine to be cooked slightly so I added some olive oil to a skillet and cooked them for a few minutes,
Next up is 2 containers of nonfat Greek yogurt.
Not only is this fat free, but it also adds in some protein and nutrients that mayo doesn’t have.
Finally, add some dry ranch seasoning, kosher salt, and pepper.
Then just mix it all together.
There are so many ways to enjoy Healthy Cranberry Pecan Chicken Salad!
Some of us had it on crackers.
I had mine in lettuce wraps.
Or you could make a sandwich or wrap of course.
It will keep in the fridge for a few days for the perfect snack or easy lunch.
If you like Healthy Cranberry Pecan Chicken Salad, you might also like these recipes…
Smoked Jalapeno Cranberry Chicken Salad
Chopped Greek Chicken Salad
Healthy Buffalo Chicken Salad
Air Fryer Lemon Herb Chicken Thighs
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Healthy Cranberry Pecan Chicken Salad
Healthy Cranberry Pecan Chicken Salad is made with non fat Greek yogurt in place of mayo, but has a secret ingredient to make it so yummy!
Ingredients
- 4 cups cooked and shredded chicken
- 1/2 red onion
- 2 to 3 celery stalks
- 2 5.3 oz containers non fat plain Greek yogurt
- 1 1/2 Tbsps dry ranch seasoning
- 3/4 cup dried cranberries
- 3/4 cup chopped pecans
- kosher salt, pepper
Instructions
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Put the cooked, shredded chicken in a large bowl.
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Dice the onion and celery.
Note: I cooked the onions in a skillet over medium heat for a few minutes with olive oil so they didn't have that raw onion taste, this step is optional.
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Add the onion, celery, Greek yogurt, dry ranch seasoning, cranberries, pecans, kosher salt, and pepper to the bowl with the chicken. Stir until evenly combined.
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Store in the fridge and serve with crackers, lettuce, or as a sandwich or wrap.
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