Description
A light, high-protein dairy-free salad with tangy-sweet honey mustard dressing, tender shredded chicken, crisp veggies, and dried cranberries. Ready in 20 minutes, perfect for wraps, bowls, or on-the-go meals.
Ingredients
2 cups cooked shredded chicken (rotisserie or poached)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup finely diced celery
1/4 cup finely chopped red onion
1/4 cup dried cranberries
Optional: 1 cup kale slaw (shredded kale with lemon juice)
Optional: 1/2 cup cooked farro or quinoa
Instructions
Finely dice celery and red onion.
In a large bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and honey until combined.
Add shredded chicken, celery, red onion, and dried cranberries to the bowl.
Mix thoroughly until ingredients are evenly coated.
For extra flavor, fold in optional kale slaw or grains before serving.
Serve immediately or refrigerate for later use.
Notes
Use pre-shredded chicken to save time.
Adjust honey to control sweetness.
Storage: Keep refrigerated in airtight containers for up to 3 days.
Add avocado or nuts for additional texture.
Serve on whole-grain wraps or with warm pita for heartier meals.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 12g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg