Heart-Healthy Cranberry Walnut Chicken Salad
Brighten up your mealtime with this Heart-Healthy Cranberry Walnut Chicken Salad, a perfect balance of flavor and nutrition. Tender poached chicken breast mingles with the crunch of celery, the mild zing of green onions, and the nutty richness of walnuts, while dried cranberries add a delightful tart-sweet contrast. Tossed in a creamy yet wholesome Greek yogurt dressing enhanced with mustard and lemon juice, this salad is low in sodium and packed with protein, fiber, and heart-friendly fats. Served over crisp mixed salad greens, it’s an easy-to-make dish ideal for lunch, dinner, or any occasion where a refreshing and nutritious option is welcomed. Quick to prepare and versatile, this recipe proves healthy eating can be both delicious and satisfying!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 2 pieces celery stalks
- 2 pieces green onions
- 0.5 cup dried cranberries
- 0.5 cup walnuts
- 0.5 cup Greek yogurt
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 4 cups mixed salad greens
Instructions
Place the chicken breasts in a medium saucepan and cover them with the low-sodium chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the chicken simmer for 10-15 minutes until fully cooked and tender. Remove from heat and allow the chicken to cool in the broth.
While the chicken is cooking, chop the celery stalks and green onions finely and set them aside.
In a large mixing bowl, combine the Greek yogurt, mustard, lemon juice, black pepper, and salt. Stir until well blended.
Once the chicken is cooled, shred it using two forks or chop it into bite-sized pieces.
Add the shredded chicken, chopped celery, green onions, dried cranberries, and walnuts into the yogurt dressing. Toss until all the ingredients are evenly coated.
Wash and dry the mixed salad greens. Divide them equally among 4 serving plates.
Spoon the cranberry walnut chicken mixture evenly over the salad greens on each plate.
Serve immediately or refrigerate for up to 24 hours for a chilled salad.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 56.9 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
