While the recipe calls for this chicken salad to be served on lettuce leaves, you can serve it on a slice of whole-grain toast if you prefer (and if carbs aren’t a concern) or roll it up for a chicken-lettuce wrap. Our Creamy Zucchini Soup makes the perfect accompaniment to this light but filling lunch.
Cranberry-Almond Chicken Salad
- 1 pound cooked boneless, skinless chicken breasts (or rotisserie chicken), cut into half-inch chunks
- 3/4 C celery, chopped
- 2 T dried cranberries
- 3 T slivered almonds
- 1/3 C green onions, chopped, plus a sprinkling for garnish
- 1/3 C plain yogurt
- 2 T sour cream
- 2 t lemon juice
- ¼ t salt
- 1 t Dijon mustard
- 4 lettuce leaves for serving
Chill all ingredients before making. This is a dish best served cold.
Combine the yogurt, sour cream, lemon juice, salt, and mustard in a bowl and mix well. Add the celery, green onions, and chicken and toss to coat. Lay four lettuce leaves out on plates and divide the mixture equally between them. Sprinkle each with 1/4 of the cranberries and almonds, then with a pinch of chopped green onion for color.