Prep time: 10 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 3 Points
Protein: 25g
Net Carbs: 11g
Fat: 7g
Calories: 215 kcal
Description
Light, creamy, and packed with satisfying crunch, this Asian Chicken Cranberry Salad (Light Version) swaps heavy traditional dressings for a wholesome blend of Greek yogurt and light mayo. Loaded with tender shredded chicken breast, sweet dried cranberries, crunchy pecans, and fresh aromatics, it makes an effortless, high-protein meal prep option that tastes incredible.
Anti-Inflammatory Highlights
Chicken Breast: Provides clean, lean, bioavailable protein essential for muscle repair and metabolic support.
Pecans & Dried Cranberries: Offer healthy monounsaturated fats and powerful antioxidant polyphenols that help fight cellular oxidative stress and support immune wellness.
Ingredients
2 cups cooked shredded chicken breast (skinless)
½ cup plain nonfat Greek yogurt
2 tbsp light mayo (or more yogurt to lower points)
1 tbsp rice vinegar
1 tsp honey (optional, for balance)
½ tsp garlic powder
Salt & pepper to taste
⅓ cup dried cranberries (reduced sugar if possible)
¼ cup chopped pecans (or almonds)
½ cup finely diced celery
¼ cup chopped red onion
2 tbsp chopped green onions
Instructions
1. Mix the Dressing: In a large mixing bowl, whisk together the plain nonfat Greek yogurt, light mayo, rice vinegar, honey (if using), garlic powder, salt, and black pepper until smooth.
2. Add Crunch & Aromatics: Stir in the finely diced celery, chopped red onion, chopped green onions, and dried cranberries directly into the dressing.
3. Fold in Chicken: Add the cooked shredded chicken breast and chopped pecans (or almonds) to the bowl.
4. Combine Gently: Toss everything together gently until all the ingredients are evenly coated in the creamy dressing.
5. Chill & Serve: Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately, or cover and chill in the refrigerator for 30 minutes to let the flavors meld together!