Recipe
Salad
Chicken Cranberry Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. shredded cooked skinless chicken breast | ||
| 1 small apple, cored and diced | ||
| ½ c. Hy-Vee dried cranberries | ||
| ⅓ c. diced celery | ||
| ⅓ c. diced red onion | ||
| ½ c. Hy-Vee light mayonnaise | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 tbsp. lime juice | ||
| Hy-Vee salt and Hy-Vee pepper to taste | ||
| ¼ c. Hy-Vee almond slices |
Directions
- Stir together chicken, apple, cranberries, celery, red onion, mayonnaise, olive oil and lime juice in a large bowl. Season with salt and pepper. Cover and refrigerate at least 4 hours or overnight.
- Top with almond slices before serving.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 11g
- Protein: 12g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 2%