Made with Greek yogurt, this healthy chicken salad is loaded with crunchy walnuts and sweet cranberries for a yummy and easy lunch or dinner. Perfect for meal prep and a great way to make the most of leftover chicken, this low calorie and high protein cranberry walnut chicken salad recipe is sure to become a family favorite. (gluten-free)
In a small bowl, whisk the Greek yogurt,mayonnaise, vinegar, honey, salt, pepper and garlic powder until well blended.
Add diced chicken, celery, dried cranberries, walnuts and green onion to a medium bowl. Add dressing and toss gently to combine.
If you have time, cover and refrigerate for several hours or overnight.
Notes
Allow it to sit: This salad tastes best once it's had a chance to sit for a few hours to absorb all of the flavours. You can even eat it the next day!
Preparing chicken: You can use diced or shredded chicken for the purpose of this recipe. It's a great way to use up that leftover chicken. If you're really short on time, you can also use a store-bought rotisserie chicken.
Allow chicken to cool: If cooking chicken to make this recipe, allow it to fully cool before mixing with the other ingredients.
Store in refrigerator: Once made, the salad should be refrigerated. It shouldn't sit at room temperature for more than 2 hours.