A sweet and smoky chicken salad, made lighter with greek yogurt, cranberries, celery and grapes that pairs wonderful with a croissant, whole grain wrap or with lettuce for a guilt free meal!
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My Momma said there’d be days like this; my momma said, my momma said.
For as long as I can remember, chicken salad wasn’t my fav. The whole mayo, pickle relish, hard boiled eggs. All of it seemed less than appealing to me. As I was a miracle whip gal, a sweet pickle lover and can’t stomach hard boiled eggs to save my life.
Until one day, a new chicken salad came to town. Momma’s Pink Chicken Salad. A sweet combination of dried cranberries, grapes, celery, shredded chicken and a touch of paprika take this chicken salad on to a whole new level.
The smokiness from the paprika plays up the sweetness of the grapes and cranberries. Which makes it wonderful on crackers, wrapped up in a whole grain tortilla, on a buttery croissant at a baby or wedding shower (like I have done countless times) or for a healthier version, wrapped in large romaine leaf for a perfect summer meal.
I love to make this chicken salad on the weekends and eat it all week long. It holds wonderful and intensifies in flavor as the days go on. Which is perfect for the coming holiday – make it the evening before and take to your BBQ or to the lake (like we will be doing!) for a stress-free meal!
My momma said there’d be days like this. Days that I would fall in love with her chicken salad. Momma said, momma said!
A sweet and smoky chicken salad, made lighter with greek yogurt, cranberries, celery and grapes that pairs wonderful with a croissant, whole grain wrap or with lettuce for a guilt free meal!
15 minPrep Time
30 minCook Time
45 minTotal Time
Yields 8
Save RecipeIngredients
- 1 1/2 lbs cooked chicken, shredded
- 3/4 cup diced celery
- 2 green onions, diced
- 1/2 cup grapes, sliced in half
- 3/4 cup dried cranberries
- 3/4 cup strained plain, non-fat greek yogurt
- 1 tsp smoked paprika
- 1 tsp seasoned salt
- 1 1/2 tsp salt
- 1/ 1/2 tsp pepper
Instructions
- Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
- Serve on toasted bread, croissants, or lettuce leaves.
More skinny chicken dishes!
Greek Yogurt Spinach & Artichoke Dip Stuffed Spaghetti Squash with Chicken
Creamy Blue Cheese and BBQ Chicken Mac and Cheese
Ranch Quinoa Encrusted Chicken Fingers with BBQ Mustard
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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