This Cranberry Almond Chicken Salad is a light, protein-packed dish that’s bursting with textures and flavors. Sweet cranberries, crunchy celery, and toasted almonds are paired with a creamy Greek yogurt dressing for a wholesome meal.
Enjoy it wrapped in crisp lettuce cups for a fresh, gluten-free option, or use it as a sandwich or wrap filling. Top it with sliced cucumbers, sprouts, or juicy tomatoes on whole-grain bread for an extra boost of flavor and nutrition. If you’re out of dried cranberries, swap in raisins for a sweet alternative. For a lactose-free version, use a vegan unsweetened yogurt, like cashew yogurt, to keep it creamy and satisfying.
Because this sandwich creates so much flavor without added salt, it’s a delicious kidney-friendly, kidney-healthy and heart-healthy lunch. If you have chronic kidney disease, this is a great way to use home-cooked chicken instead of deli meat or prepared chicken salad. Boil 3-4 lbs of bulk chicken breasts in water or bake them in your oven on a Sunday. Those chicken breasts will be available for sandwiches, quesadillas, Buffalo chicken dip or chicken salad throughout the week.
Dr. Blake’s Top Tip: Toast the almonds just before mixing them in to enhance their nutty flavor and add an irresistible crunch. This small step takes the salad from tasty to unforgettable!
- Yield: 4 Servings 1x
Ingredients
2 cups cooked, shredded chicken breast
2 celery stalks, diced
1/4 cup diced red onion
2 tablespoons minced parsley, plus more for garnish
1/4 cup slivered toasted almonds
1/3 cup dried cranberries
1/4 cup no fat Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Kosher salt and ground black pepper, to taste
4 Boston bibb or butter lettuce leaves, for serving
Instructions
Combine all the ingredients in a medium bowl and season with salt and pepper to taste. To serve, place a scoop of chicken salad in each lettuce cup. Garnish with parsley leaves, if desired.
Notes
- Low Added Sugar
