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Chicken Salad

Yields: 5 Servings    |    Serving Size: 120.3 grams
Calories 171.65, Fat 9.01g, Saturated Fat 1.75g, Cholesterol 53.56mg, Carbohydrates 5.73g, Dietary Fiber 0.81g, Total Sugars 2.34g, Protein 17.19g, Sodium 310.57mg


  • 12 oz. raw, skinless chicken breast
  • 1/2 tsp. ground black pepper
  • 1 1/2 tbsp. fresh tarragon
  • 1/2 cup fresh celery, diced
  • 1/2 oz. lemon juice
  • 1/2 cup light mayonnaise
  • 2 tbsp. dried cranberries
  • 2 tbsp. raw pumpkin seeds
  • 1 1/2 cup salad mix (spring mix and baby spinach blend)
  • 1 tsp. Moroccan Spice Rub (Recipe included in Directions)


Moroccan Spice Rub Recipe

Pre-heat the oven at 350F.

Season chicken breast with the black pepper. Place it on a sheet pan and roast for 15 minutes or until internal temperature reaches 165F. When done remove from oven and cool down completely. Dice chicken into 3/4 inch. Place chicken in a bowl and add the mayonnaise, chopped tarragon, cranberries, lemon juice, Moroccan Spice Rub and celery. Season to taste.

Divide the mixture into five servings. Place the salad mix on a plate and scoop the chicken salad on top.