Cranberry Chicken Salad Recipe

Cranberry Chicken Salad Recipe photo by Taste of Home

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—Debbie Emrick, Dundee, Michigan

This recipe is:

Quick

Diabetic Friendly

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Cranberry Chicken Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt
1-1/4 pounds boneless skinless chicken breasts
1/3 cup reduced-fat mayonnaise
2 tablespoons lemon juice
2 medium tart green apples, chopped
1 cup dried cranberries
1 small onion, chopped
Lettuce leaves

Directions

In a small bowl, combine the paprika, onion powder and salt; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 to 4-1/2 minutes on each side or until meat thermometer reads 170°. When cool enough to handle, cut chicken into cubes.
In a large bowl, whisk mayonnaise and lemon juice until smooth. Stir in the chicken, apples, cranberries and onion. Serve on lettuce-lined plates. Yield: 6 servings.

Nutritional Analysis: One serving equals 251 calories, 6 g fat (1 g saturated fat), 59 mg cholesterol, 364 mg sodium, 27 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit.

Originally published as Cranberry Chicken Salad in Country Woman November/December 2002, p36