Cranberry Chicken Salad Recipe

3.5 1 2
Cranberry Chicken Salad Recipe
Cranberry Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Cranberry Chicken Salad Recipe

Read Reviews
3.5 1 2
Publisher Photo
—Debbie Emrick, Dundee, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 cup: 251 calories, 6g fat (1g saturated fat), 59mg cholesterol, 364mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fruit.

  • 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
  1. 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.
  2. 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 a thermometer reads 170°. When cool enough to handle, cut chicken into cubes.
  3. 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.
Originally published as Cranberry Chicken Salad in Country Woman November/December 2002, p36

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lurky27 User ID: 1251896 112606
Reviewed Nov. 14, 2011

"I used chicken thighs and broiled them. Very yummy! Received rave reviews!

~ Theresa"

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