In a large bowl, combine the diced chicken, chopped celery, cranberries, and walnuts.
In a separate bowl, mash the avocados with lemon juice until smooth.
Add the avocado mixture to the chicken mixture and stir until well combined.
Season with salt and pepper to taste.
Serve on a bed of lettuce or in lettuce wraps for a low-carb meal.
Low Carb Yum
🥗 Low-Carb Cranberry Walnut Chicken Salad (Alternative Version)
This version uses a combination of mayonnaise and Greek yogurt for a creamy base, along with dried cranberries and walnuts for added texture and flavor.
Ingredients:
2 cups cooked chicken breast, chopped
½ cup sugar-free dried cranberries
½ cup walnuts, chopped
2 stalks celery, diced
½ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Instructions:
In a large mixing bowl, combine the chopped chicken, dried cranberries, walnuts, and diced celery.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and stir until well combined.
Serve on a bed of mixed greens or in lettuce wraps for a low-carb option.
Both of these recipes offer a delicious and healthy way to enjoy a low-carb chicken salad with cranberries. Feel free to adjust the ingredients to suit your taste preferences. Enjoy!
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