• 1/2 pound chicken breast
  • 1 tablespoon fresh lemon juice
  • 1 cup slivered almonds
  • 1/2 cup nonfat plain Greek yogurt
  • 3 ounces reduced-fat cream cheese
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons fresh chopped dill
  • 2 medium cucumbers, chopped
  • 1 cup dried cranberries
  • 8 lettuce leaves
  • 1/3 Cup White Wine Vinegar
  • ¼ Cup Olive Oil
  • 2 Tablespoons Horseradish
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Honey
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • Stir Together and Set Aside
Yield: 8 servings


Marinate chicken breast in lemon juice for one hour. Remove chicken from marinade and chop into bite-sized pieces. Sauté in preheated non­stick skillet until thoroughly cooked and no longer pink in the center. Set aside to cool. Toast slivered almonds on low heat in a non-stick skillet until fragrant. Set aside to cool. In a large mixing bowl combine yogurt, cream cheese, mustard, salt, pepper and dill.

 Add chicken and toss. Add cucumbers, cranberries and almonds to chicken mixture. Toss to coat. Cover and chill in refrigerator for 1 hour. Spoon salad into washed and dried lettuce leaves. Serve cold.

Nutritional Analysis: 
210 calories
10 g fat
2 g saturated fat
30 mg cholesterol
290 mg sodium
19 g carbohydrate
3 g fiber
14 g sugars
12 g protein

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