Winter Pecan and Cranberry Chicken Salad (No Mayo)
Servings: 8
Calories: 207kcal
Dress your typical chicken salad recipe up for the holidays with this delicious Winter Pecan and Cranberry Chicken Salad. Made with sweet cranberries, crunchy pecans, creamy Greek yogurt and cottage cheese, it’s a great healthy, protein-packed meal for easy throw-together meals all week!
Print Recipe
Equipment
- Vegetable chopper optional
Ingredients
- 8 cups shredded chicken (900g) can use rotisserie, canned, grilled, Basic Shredded Chicken, etc.
- 5 celery stalks (230g) diced
- 1/2 medium red onion (115g) diced
- 1/2 red bell pepper (75g) diced
- 2 green onions (16g) diced
- 1 cup low fat cottage cheese (226g)
- 3/4 cup nonfat greek yogurt (170g) can sub for mayo
- 2 Tbsp ranch seasoning mix (12g)
- 2 Tbsp sugar (24g) or substitute
- 1 Tbsp lemon juice (15g)
- 1/2 cup chopped pecans (64g)
- 1/2 cup dried cranberries (60g)
- salt and pepper, to taste
Instructions
- Prepare the veggies by washing and dicing them.
- In a large mixing bowl, add all the ingredients. Fold using a wooden spoon until all ingredients are mixed thoroughly.
- Taste and add salt and pepper to your liking.
- Serve as a sandwich, on an open-faced piece of toast, in a lettuce wrap or eat straight up!
Notes
To make dairy-free: use dairy-free Greek yogurt and sub cottage cheese for dairy-free Greek yogurt or lite mayo.
How to store: store your Winter Cranberry and Pecan Chicken Salad in an airtight container in the fridge for 5-6 days.
Nutrition
Serving: 1/8 of recipe (236g) | Calories: 207kcal | Carbohydrates: 15.6g | Protein: 39.1g | Fat: 8.2g | Saturated Fat: 1.8g | Cholesterol: 66mg | Fiber: 2.1g | Sugar: 10.6g