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Lunch|Quick & Easy

Cranberry Chicken Salad on Flatbread

Cook Time1 hour
Total Time1 hour


  • 1 cup dried cranberries
  • 1/3 cup 100% cranberry juice
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup reduced-fat poppy seed dressing
  • 8 oz grilled white chicken meat, diced
  • 1 cup sliced celery
  • 3/4 cup thinly sliced scallions
  • 2 cups shredded fresh spinach
  • flatbread rolls, split


  • Place cranberries and cranberry juice in a saucepan and heat slightly. Remove from heat, cool to room temperature. Cranberries will absorb all liquid. Hold.
  • In a bowl, whisk together mayonnaise and dressing.
  • Stir in diced chicken, celery and scallions. Toss well to coat. Stir in reserved cranberries and mix well. Cover and refrigerate at least 4 hours before serving.
  • To Serve: For each serving, place 1/4 cup spinach onto flatbread roll and portion 1/2 cup salad on top of spinach. Replace top and serve.
  • Variations: Use additional fruits, including fresh mango, pineapple, melon, blueberries, peaches, pears etc. in salad.
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