Now We're Cookin': Chicken Salad on Toast Points

Many people make unhealthy meal choices when they are in a rush. Chicken salad is a quick and healthy option for lunch or dinner when you have less than 15 minutes. Try this recipe today!


  • 1 cup chopped chicken, cooked, chopped into pieces

  • 1 stalk celery, chopped

  • ½ cup chopped apple, about 1 small

  • 1 ½ tablespoons dried cranberries

  • ¼ cup+ 2 tablespoons nonfat plain Greek yogurt

  • 1 tablespoon light mayonnaise

  • 1 teaspoon lemon juice

  • 1 tablespoon chopped parsley

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • Bibb or butter lettuce

  • 2 slices of bread, toasted, cut into half triangles to make toast points


  1. Mix the first 10 ingredients in a medium sized bowl.

  2. Chill for a couple of hours to allow flavors to meld.

  3. To serve, place chicken salad mixture on lettuce leaves.

  4. Slice toasted bread into half triangles to make toast points

Serves 4
Nutrition Facts for 1 Serving or 1/2 cup and 1 toast point

Calories 142
Fat 3 g
Sodium 120 mg
Carbohydrates 18 g
Fiber 1 g
Protein 12 g

About Now We’re Cooking

Even if you live with a health condition like diabetes or prediabetes, you can discover new ways to enjoy the foods you love while keeping your health on track and reducing your risk for disease or complications. OU Health Harold Hamm Diabetes Center presents the “Now We’re Cooking” series – recipe inspiration for people who are looking for ways to modify their cooking for better health. Click here to see more Now We're Cookin' videos.