About the Recipe
This chicken salad recipe is incredibly versatile, making it a perfect choice for any meal of the day, whether it's brunch, lunch, or dinner. Honestly, it's so delicious that I often find myself eating it straight from the bowl with a spoon, but there are plenty of other creative ways to enjoy it.
For a low-carb option with a satisfying crunch, try wrapping the chicken salad in a large leaf of lettuce, creating a simple and tasty lettuce wrap. Alternatively, you can elevate your salad game by topping your favorite greens with a generous scoop of this cranberry walnut chicken salad, adding a burst of protein and flavor to your salad bowl.
If you're craving something a bit heartier, wrap the chicken salad in a tortilla for a delicious and portable meal. And for those looking for a complete low-carb option, serve the chicken salad alongside steamed or raw broccoli and a slice of low-carb bread toasted with cheese for a satisfying and balanced meal. And the secret ingredient? Greek yogurt! Not only does it add a tangy flavor to the salad, but it also boosts its healthiness factor. Plus, the combination of cranberries and walnuts adds a unique flavor profile and extra nutrients. If you're feeling nostalgic for the creamy richness of mayo, you can always mix in a bit of mayo alongside the Greek yogurt for a taste that's entirely up to you!
Ingredients
2 cups shredded chicken (I used a Rotisserie chicken)
3/4 cup mayonnaise (or plain Greek yogurt)
1/4 cup chopped dried cranberries
1 celery stalk, diced
1 Tbsp Dijon mustard
1/2 tsp onion powder
Salt and pepper, to taste
Preparation
Step 1
Combine all ingredients in a large bowl, gently mixing until thoroughly combined, then refrigerate for at least an hour.
Step 2
When ready to serve, spoon onto sliced buns and top with fresh greens if desired.