Apple Cranberry Chicken Salad

• • If using raw chicken, season with salt and pepper and cook in a skillet over medium heat with a little olive oil, about 5–7 minutes per side or until cooked through. Let cool, then shred or cube.

  • If using rotisserie or leftover chicken, simply shred or chop it and move on to step 2.

Shortcut Tip: Use rotisserie chicken for maximum flavor and minimal prep.

Step 2: Chop & Combine the Salad Base

In a large bowl, combine:

• Cooked chicken

• Diced apples (toss in a little lemon juice to prevent browning)

• Dried cranberries

• Celery

• Red onion

• Chopped nuts

• Optional: Parsley

Mix gently to combine.

Step 3: Make the Dressing

In a small bowl, whisk together:

• Greek yogurt

• Mayonnaise

• Dijon mustard

• Apple cider vinegar

• Honey

• Salt and pepper to taste

Taste and adjust seasoning as needed.

Step 4: Combine & Chill

• • Pour the dressing over the salad and stir until everything is evenly coated.

  • For best flavor, cover and chill for at least 30 minutes before serving (optional but recommended).

Step 5: Serve

Serve chilled or at room temperature:

 On a bed of mixed greens
 Stuffed into a whole grain wrap or pita
 On toasted sourdough or croissant
 With crackers for a fun lunchbox idea
 Or simply enjoy it by the spoonful!

 Nutritional Information (Per Serving – Approximate)

Nutrition Note: You can lighten this recipe further by using all Greek yogurt in the dressing and reducing added honey. It’s already high in protein and rich in healthy fats.

 Recipe Variations

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