Cranberry Chicken Salad with Light Dijon Parmesan Dressing – Festive and delicious chicken salad packed with sweet cranberries, crunchy almonds, crispy bacon, and a creamy salad dressing that is lightened up, yet very flavorful!
HI HI! Happy Sundaaaaay! I LOVE these days. I’m wearing my Sunday’s-best – yoga pants and my husband’s t-shirt – I also have a cup of coffee in my hand, and a red, Christmasy blanket wrapped around my back and shoulders, just because.
Also, there’s a whoooole lotta snow out there. In a few hours, we will most likely be snowed IN, which isn’t entirely a bad situation, unless of course the internet goes out and then we all have to talk to each other… 😱 KIDDING! 😂 Anyways, I’ll probably just end up cleaning the house all day long. #storyofamom
But I made you a salad!
CRANBERRY CHICKEN SALAD
A Chicken Salad with dried cranberries and almonds to fuel your day! AND a dressing that’s made with yogurt, resulting in lower fat and higher protein that’s nutritious, delicious and damn good!
Sidenote: *Use 1 tablespoon of the dressing per cup. 😎
If there ever was a time for a salad, it’s now. I might have had just onnnnne snowdrop cookies too many last week, and some feta cheese bread ring dip prior to that. It’s December – I need the extra fat to keep me warm. 😜
Ya know, it was pretty easy for me to love this cranberry chicken salad with multiple reasons behind the loving. First, I adore anything and all things salad. The other day, my 4 year-old told me that my favorite color should be green because I eat too many salads…
Secondly, I gravitate towards flavors and textures like this – sweet, salty, crunchy – almost always. And this salad is just another extension of my love for all of that, and then some.
This is my go to chicken-salad at the moment, mostly because it’s really good, but also because it’s wintery and festive and potluck-y. It really is. I took it to a party last night – it was gone within the first 20 minutes – and I plan on taking it to another party this coming Friday. 🙌
INGREDIENTS FOR CRANBERRY CHICKEN SALAD
All we’re dealing with here is some thinly cut romaine lettuce, cubed chicken tenders, sweet dried cranberries, slivered almonds, crunchy bacon, and a filling dose of a creamy dressing that is too, too awesome. I just took some yogurt, dijon mustard, a bit of grated parmesan and made a salad dressing. Nothing genius about it except that it’s brilliantly awesome and I’m glad I included it.
Serve this cranberry chicken salad with some crispy, cool chardonnay and I think you’ll make a lot of new friends. Or at least, one heck of a meal that does not include Christmas cookies. 🍴
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 2 (8 cups) romaine lettuce hearts , thinly sliced
- 1-1/2 pounds cooked chicken tenders or boneless and skinless chicken breasts , cut into 1-inch cubes
- 4 slices thick-cut bacon , cooked to a crisp and crumbled
- 1 cup slivered almonds
- 1-1/2 cups dried cranberries
- 1 cup Non-Fat Plain Yogurt (I use Dannon)
- 2 tablespoons dijon mustard
- 2 tablespoons grated parmesan cheese
- 1 teaspoon finely chopped fresh rosemary
- 1 garlic clove , minced
- 2 tablespoons lemon juice
- 1 tablespoon water (add 1 more tablespoon for a thinner consistency)
- salt and fresh ground pepper , to taste
- In a large salad bowl combine lettuce, chicken, crumbled bacon, slivered almonds and cranberries; set aside.
- In a small mixing bowl combine yogurt, dijon mustard, grated parmesan cheese, rosemary, garlic, lemon juice, water, salt and pepper; whisk until thoroughly incorporated. If looking for a thinner consistency, add more water, if you want to thicken it, add more yogurt and mustard.
- Add salad dressing to previously prepared salad; toss to combine.
WW Smart Points: 8
*Use 1 tablespoon of the dressing per cup of salad.