Chicken Salad Recipe
This quick and deliciously creamy chicken salad recipe is packed with nuts and cranberries mixed in a zesty blend of yogurt, mayonnaise, and dill. A perfect meal prep or lunch recipe!
Servings: 8 servings
Ingredients
For the Chicken Salad
- 4 cups chopped cooked chicken breasts (completely cooled)
- ½ cup dried cranberries
- ⅓ cup chopped toasted walnuts
- ⅓ cup crumbled feta cheese
For The Dressing
- ⅓ cup mayonnaise
- ¼ cup plain yogurt or to taste
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh basil
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- 1 to 2 tablespoons fresh lemon juice or to taste
- salt and freshly ground black pepper to taste
For Serving
- whole wheat or rye sandwich bread or lettuce leaves for lettuce wraps
Instructions
- In a medium bowl, stir together the chicken, cranberries, walnuts, and feta cheese; set aside.
- In a separate bowl, combine mayonnaise, yogurt, dill, basil, garlic, vinegar, lemon juice, salt, and pepper; whisk until well combined. Taste and adjust. If you want a thicker dressing, add more mayonnaise or yogurt. To thin it out, add some chicken broth.
- Add the dressing to the chicken mixture and stir until thoroughly incorporated.
- Refrigerate for about 30 minutes before serving.
Notes
Store in airtight containers and keep refrigerated for up to 4 days.
Nutrition
Calories: 256kcal | Carbohydrates: 8g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 189mg | Potassium: 235mg | Fiber: 1g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
