Festive Cranberry & Feta Chicken Salad
A refreshing chicken salad featuring cranberries, feta, and a tangy yogurt dressing.
Ingredients
- 2.0 cups cooked chicken breast, shredded
- 1.0 cups fresh or dried cranberries
- 0.5 cups crumbled feta cheese
- 1.0 cups baby spinach leaves, roughly chopped
- 0.5 cups celery, finely diced
- 0.25 cups red onion, finely chopped
- 0.33 cups pecans or walnuts, chopped
- 0.5 cups plain Greek yogurt
- 2.0 tablespoons honey
- 1.0 tablespoon apple cider vinegar
- 0.0 teaspoon salt and pepper to taste
- 0.0 to taste fresh parsley, chopped
Instructions
- In a large mixing bowl, combine the shredded chicken, cranberries, feta cheese, spinach, celery, and red onion. If using nuts, add them as well for an extra crunch.
- In a separate small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, salt, and pepper until smooth to create a tangy dressing.
- Pour the dressing over the chicken mixture and gently toss everything together until well coated.
- Taste and adjust seasoning with extra salt, pepper, or honey if necessary.
- Let the salad chill in the refrigerator for about 15-20 minutes to enhance the flavors.
- Serve the salad on a bed of greens or in a wrap, and garnish with freshly chopped parsley.
Notes
Chill for better flavor.