Cranberry Chicken Salad

4.50 from 2 votes

Cranberry Chicken Salad

This cranberry chicken salad is packed with sweet cranberries, crunchy almonds, and crispy bacon tossed in a lightened-up, tangy yogurt dressing. It's easy to make and delicious on any occasion!

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: cranberry chicken salad, cranberry chicken salad recipe

Servings: servings

Author: Katerina Petrovska

Ingredients

FOR THE SALAD

2 hearts of romaine lettuce thinly cut or shredded (you should have about 6 to 8 cups total)
1½ 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
1½ cups dried cranberries

FOR THE SALAD DRESSING

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 clove garlic minced
2 tablespoons lemon juice
1 tablespoon water (add 1 more tablespoon for a thinner consistency)
salt and freshly ground black pepper to taste

Instructions

Assemble the salad. In a large salad bowl combine lettuce, chicken, crumbled bacon, slivered almonds, and cranberries; set aside.
Make the dressing. 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.
Toss and serve. Add salad dressing to previously prepared salad; toss to combine. Serve.

Notes

I use 1 tablespoon of dressing per cup of salad (this recipe makes approximately 8 servings of 1 cup each).

Nutrition