A creamy, tangy, and refreshing chicken salad with cranberries and apples.

Scale

2 cups cooked chicken, cubed

1 apple, diced

1/2 cup dried cranberries

1/2 cup celery, chopped

1/4 cup walnuts, chopped

1/2 cup Greek yogurt (or light mayo)

1 tsp Dijon mustard

1 tbsp honey

1 tbsp lemon juice

Salt and pepper to taste

1. Cook chicken until fully done and let it cool.

2. Dice apple and toss in lemon juice to prevent browning.

3. In a large bowl, combine chicken, apples, cranberries, celery, and walnuts.

4. Whisk yogurt, mustard, honey, and lemon juice in a separate bowl.

5. Pour dressing over chicken mixture and toss well.

6. Chill before serving.

Best served chilled.

Store leftovers in the fridge up to 3 days.

Adjust sweetness with more or less honey.