Light and Healthy Chicken Salad

By Valerie's Kitchen

Ingredients

3 cups shredded rotisserie chicken breast (skin removed)
½ cup walnuts (chopped (optional))
½ cup nonfat plain Greek Yogurt
¼ cup mayonnaise (like avocado oil mayo or olive oil mayo)
1 tablespoon Dijon mustard
cup dried cranberries (chopped)
cup diced red onion
1 rib celery (diced)
1 whole lemon (zested and juiced )
salt and freshly ground black pepper (to taste)
sandwich bread or low-carb wraps and broccoli slaw
endive lettuce, mixed baby greens, thick tomato slices

Prep Time15mins
Servings6

Instructions

Remove and discard the skin from the breast portion of the rotisserie chicken. Pull white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 3 cups shredded chicken. Reserve the dark meat for another purpose.

If using the walnuts, preheat the oven to 350 degrees F. Place them in a small baking dish and bake for 5 to 7 minutes or until lightly toasted. Remove from the oven and set aside. When cool enough to handle, chop them and set the aside.

Meanwhile, in a large mixing bowl combine the Greek yogurt, mayonnaise, Dijon mustard, chopped dried cranberries, red onion, celery, lemon juice and zest, salt and pepper. Mix well to combine. Add the shredded chicken and chopped walnuts and mix until well combined.

Enjoy on salad greens, tucked into endive lettuce, spooned on thick tomato slices, or on sandwich bread or wraps topped with broccoli slaw.