Cranberry Chicken Salad Cups, what a fun concept! Grab your favorite bowl, a fresh, crispy piece of Bibb lettuce, and top it with this creamy, low-fat, savory chicken salad! Every bite is crunchy thanks to some toasted walnuts, tart brought to you by dried cherries, and oh-so-tasty because it’s just such a great combo! It’s the perfect lunch option and will surely become your new go-to. And why wouldn’t it?! You can make it in under 25 minutes and it’s got way more flavor than a boring turkey sandwich. Cranberry Chicken Salad Cups are a wonderful way to bring a little bit of joy to your life!

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  • 1/4 cup walnuts, chopped
  • 1/4 cup light mayonnaise
  • 1/4 cup plain fat-free Greek yogurt
  • 2 teaspoons sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups rotisserie chicken breast, skinless and boneless, shredded
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 6 green onions, white and light green parts, chopped
  • 6 Bibb lettuce leaves
  • 1/3 cup dried cherries


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In a single layer, spread the walnuts out on a baking sheet.

Step 3 –Bake the walnuts until they are toasted, about 5 minutes.

Step 4 –In a bowl, combine the mayonnaise, the yogurt, the vinegar, the salt, and the pepper and stir to combine.

Step 5 –In a large bowl, add the chicken, the toasted walnuts, the parsley, and the green onions and toss to combine.

Step 6 –Add the dressing to the chicken mixture and stir well to coat.

Step 7 –Place 1 lettuce leaf each into six separate bowls and top them with even helpings of the chicken salad.

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Step 8 –Top the chicken salad with the cherries.

Step 9 –Serve.