Ingredients
Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- ⅓ cup dried cranberries, chopped
(use no-sugar-added if possible) - ½ cup pecans, chopped
- 2 celery stalks, diced
- 2 green onions, sliced
Creamy Dressing
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1–2 tsp monk fruit or erythritol (optional)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1. Prepare the Dressing
In a bowl whisk together:
- Greek yogurt
- mayo
- Dijon mustard
- lemon juice
- sweetener
- garlic powder
- salt
- pepper
until smooth.
2. Combine Salad
In a large bowl add:
- chicken
- cranberries
- pecans
- celery
- green onions
Pour dressing over top.
Mix until evenly coated.
3. Chill
Refrigerate 30 minutes before serving for best flavor.
Serving Ideas
Serve:
- in lettuce wraps
- over spinach
- inside low-carb tortillas
- stuffed into avocado halves
- with cucumber slices or celery sticks
Approximate Nutrition (per serving)
Varies by ingredients used.
Estimated:
- Protein: 28–35g
- Net carbs: 4–7g
- Fat: 16–22g
Lower-Carb Tips
- Use very small amounts of cranberries for flavor.
- Choose unsweetened dried cranberries when possible.
- Add extra celery for crunch without carbs.
