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Cranberry Chicken Salad

 Cranberry Chicken Salad
—Debbie Emrick, Dundee, Michigan
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 Facts:Nutritional Analysis: One serving equals 251 calories,

2 of 2

Cranberry Chicken Salad (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.