Low Sodium Cranberry Walnut Chicken Salad
Elevate your lunch or light dinner with this irresistible Low Sodium Cranberry Walnut Chicken Salad—a healthier twist on the classic favorite! Packed with juicy, tender chicken breasts, sweet and tangy dried cranberries, the satisfying crunch of chopped walnuts, and the refreshing crispness of celery, this recipe delivers bold flavors and textures in every bite. A creamy, low-sodium dressing made with Greek yogurt, mayonnaise, honey, lemon juice, and Dijon mustard ties it all together beautifully while keeping it heart-healthy. Perfect for those watching their sodium intake, this dish is a versatile masterpiece that can be enjoyed over a bed of mixed greens or tucked into whole-grain wraps for a balanced meal. Easy to prepare in just 35 minutes, this chicken salad is ideal for meal prep or a crowd-pleasing potluck dish that’s both nourishing and delicious!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Dried cranberries
- 0.5 cup Walnuts, chopped
- 0.5 cup Celery, finely chopped
- 0.25 cup Red onion, finely chopped
- 0.5 cup Greek yogurt, plain and low sodium
- 0.25 cup Mayonnaise, low sodium or salt-free
- 1 tablespoon Honey
- 1 tablespoon Lemon juice, fresh
- 1 teaspoon Dijon mustard, low sodium
- 0.25 teaspoon Ground black pepper
- 4 cups Mixed greens or lettuce
Instructions
Fill a medium-sized pot with water and bring to a boil over high heat. Once boiling, reduce heat to medium and add the chicken breasts.
Cook the chicken breasts for about 12-15 minutes or until fully cooked and no longer pink in the center. Drain and let them cool slightly.
While the chicken is cooling, in a large mixing bowl, combine Greek yogurt, low sodium mayonnaise, honey, lemon juice, and Dijon mustard. Mix well until smooth to form the dressing.
Once cooled, cube the chicken breasts into bite-sized pieces.
Add the chopped chicken, dried cranberries, chopped walnuts, celery, and red onion to the dressing in the bowl.
Gently toss all ingredients together until the chicken and other ingredients are well coated with the dressing.
Season with ground black pepper to taste.
Serve the chicken salad on a bed of mixed greens or lettuce, or refrigerate until ready to serve.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 75.4 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2604 mg | 55% | |
*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.
