Ingredients
- 3 cups Cooked Chicken Breast, diced
- 1/3 cup Mayonnaise
- 3 tbsp Greek Yogurt
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- 1 tsp Poppy Seeds
- 1/2 cup Dried Cranberries
- 1/2 cup Sliced Almonds, lightly toasted
- 1/3 cup Celery, finely diced
- 2 tbsp Fresh Parsley, chopped
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- In a large mixing bowl, whisk together the mayonnaise, greek yogurt, dijon mustard, fresh lemon juice, and poppy seeds until the dressing is smooth and the poppy seeds are evenly distributed.
- Stir in the onion powder, salt, and black pepper. Taste the dressing and adjust the seasoning to your liking.
- Add the diced cooked chicken breast and toss until every piece is fully coated in the creamy dressing.
- Fold in the dried cranberries and diced celery. Mix gently until they are scattered evenly throughout the salad.
- Add the toasted sliced almonds and chopped fresh parsley. Fold them through the salad just until combined so the almonds keep their crunch.
- Cover the bowl and refrigerate for at least 30 minutes before serving. Serve on a buttery croissant, on whole grain bread, or scooped onto crispy crackers for a lighter bite.
Nutrition
Serving: 1servingCalories: 272kcalCarbohydrates: 12gProtein: 24gFat: 14g
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