¼ cup dried cranberries
½ cup nonfat plain Greek yogurt
2½ cups chopped cooked chicken
3 stalks celery, chopped
1 cup chopped apple (about 1 large; I used a Pink Lady and kept the peel because it was organic)
2 tablespoons Hellman’s light mayonnaise
2 teaspoons lemon juice
2 tablespoons chopped parsley (optional)
Salt and pepper to taste
Place the chicken, celery, apple and cranberries in a bowl and stir to combine.
In a small bowl, stir together the yogurt, mayonnaise and lemon juice.
Add to the chicken mixture and stir to mix well.
Stir in the parsley if desired.
Season to taste with salt and pepper.
Cook’s Notes
Nutritional Estimates Per Serving (about 1 cup): 220 calories, 5 g fat, 13 g carbs, 2 g fiber, 28 g protein

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Chicken Salad with Apples and Cranberries