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Chicken (or Turkey) and Cranberry Salad

Chicken and Cranberry Salad
Chicken and Cranberry Salad
This healthy recipe comes from NDSU Extension Service.


1/2 c. slivered almonds

3/4 c. light mayonnaise

1 Tbsp. Greek seasoning

1/3 c. onion, diced finely

2 Tbsp. lemon juice

3 c. roasted chicken, diced or chopped (or substitute turkey)

2/3 c. cranberries

3/4 c. celery, diced

1/4 c. feta cheese crumbles (optional)

Mixed greens (to line serving bowl)


Preheat oven to 350 F. Place almonds on sheet pan and bake for five to seven minutes, until lightly browned. Prepare other ingredients as directed. Mix mayonnaise, Greek seasoning, onion and lemon juice. Add remaining ingredients (except mixed greens) and gently mix. Serve immediately or chill. Serve in a bowl lined with lettuce, or make individual salads. Sprinkle with feta cheese crumbles if desired.

Makes six main-dish salad servings. Each serving has 320 calories, 17 grams (g) fat, 17 g carbohydrate, 24 g protein, 2 g fiber and 250 milligrams sodium.

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