Ingredients
Scale
- 2 cups cooked chicken (diced or shredded, skin and bones removed)
- 1 celery rib (finely chopped)
- 2 tbsp red onion (finely diced)
- ⅓ cup dried cranberries (or halved grapes/raisins)
- ½ cup plain Greek yogurt (full-fat preferred)
- 2 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tsp red wine vinegar
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Optional: chopped parsley (chives, or dill for garnish)
Instructions
Prepare Ingredients:
- Dice or shred the cooked chicken. Finely chop the celery, red onion, and dried cranberries.
Make the Dressing:
- In a separate bowl, mix the Greek yogurt, Dijon mustard, lemon juice, red wine vinegar, salt, and pepper.
Combine Everything:
- In a large bowl, toss the chicken, vegetables, and cranberries together. Pour in the yogurt dressing and mix until well combined.
Adjust and Serve:
- Taste and adjust seasoning as needed. Garnish with fresh herbs and serve chilled.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 225 kcal |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Protein | 23g |
| Total Carbs | 9g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 270mg |
| Cholesterol | 65mg |
- Prep Time: 10 minutes
- Category: Lunch, main, Salad
- Cuisine: American