Low-Carb Chicken Salad with Cranberries by Renato Lopes

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!