Heart-Healthy Cranberry Walnut Chicken Salad

Elevate your lunchtime routine with this Heart-Healthy Cranberry Walnut Chicken Salad, a wholesome and flavorful dish that’s as nutritious as it is delicious. Packed with lean, tender chicken poached in low-sodium broth, crunchy celery, and vibrant green onions, this salad gets a boost of natural sweetness from dried cranberries and a satisfying crunch from heart-healthy walnuts. A creamy Greek yogurt dressing, brightened with a touch of mustard and fresh lemon juice, ties everything together with fewer calories and more protein than classic mayo-based salads. Served atop a bed of crisp mixed greens, this easy-to-make recipe is the perfect balance of savory, sweet, and tangy flavors. Ready in just 35 minutes, it’s ideal for meal prep or a refreshing dinner entrée. Whether you enjoy it chilled or freshly prepared, this nutrient-rich salad is a heart-smart way to nourish your body without sacrificing flavor.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 2 pieces celery stalks
• 2 pieces green onions
• 0.5 cup dried cranberries
• 0.5 cup walnuts
• 0.5 cup Greek yogurt
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 4 cups mixed salad greens

Directions

Step 1

Place the chicken breasts in a medium saucepan and cover them with the low-sodium chicken broth. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to low, cover the saucepan, and let the chicken simmer for 10-15 minutes until fully cooked and tender. Remove from heat and allow the chicken to cool in the broth.

Step 3

While the chicken is cooking, chop the celery stalks and green onions finely and set them aside.

Step 4

In a large mixing bowl, combine the Greek yogurt, mustard, lemon juice, black pepper, and salt. Stir until well blended.

Step 5

Once the chicken is cooled, shred it using two forks or chop it into bite-sized pieces.

Step 6

Add the shredded chicken, chopped celery, green onions, dried cranberries, and walnuts into the yogurt dressing. Toss until all the ingredients are evenly coated.

Step 7

Wash and dry the mixed salad greens. Divide them equally among 4 serving plates.

Step 8

Spoon the cranberry walnut chicken mixture evenly over the salad greens on each plate.

Step 9

Serve immediately or refrigerate for up to 24 hours for a chilled salad.

Nutrition Facts

Serving size	(1115.1g)

Amount per serving	% Daily Value*
Calories	1350.4

Total Fat 53.9g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 28.6g
Cholesterol 299.8mg	0%
Sodium 1279.2mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 13.5g	0%
Total Sugars 56.9g
Protein 131.1g	0%

Vitamin D 3.5IU	0%
Calcium 311.3mg	0%
Iron 7.4mg	0%
Potassium 2025.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 39.7%

Carbs: 23.6%