Cranberry-Almond Chicken Salad

Almonds are a source of vitamin E, copper, magnesium, and high-quality protein!

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

(serves 4)


  • 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

To make:

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. 


This is not quite the same recipe as the one found in the DWD Blueprint recipe books. The recipes in the DWD recipe books have been “slimmed down” so that they’ll fit into a 700-calorie-per-day diet, and using this version while you’re on the DWD diet could push your calorie count far out of range. If you’re currently using the DWD system, please use the recipes included with the program.

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