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Recipe from the Chilean Fresh Fruit Association


  • 2 whole cooked chicken breasts
  • 1/2 cup red onion chopped
  • 1 Tbsp. rice vinegar
  • 1/2 cup minced green onion
  • 1/4 cup chopped flat leaf parsley
  • 1/2 cup dried cranberries
  • 1 cup fresh Chilean blueberries
  • 1/2 cup low fat mayonnaise
  • 2 Tbsp. plain yogurt
  • 1/4 cup sweet mustard
  • 1/4 cup toasted almonds


Dice chicken breasts and place in a mixing bowl. Sprinkle red onion with rice vinegar and toss into bowl. Add green onion, parsley, cranberries, blueberries and fold gently into mix. In a small mixing bowl add mayonnaise, yogurt and sweet mustard. Blend well and fold dressing into salad. Garnish with toasted almonds.

Serves 6
(Recipe may be doubled for 8-12 servings)

Nutrients per serving:
322 calories, 13 gms fat, 114 calories from fat, 3 gms saturated fat, 66 mg cholesterol, 255 mg sodium, 3 gms dietary fiber, 22 gms protein