Happy Friday!

I’ve been getting asked a lot lately for easy, “take on the go” lunch ideas and this cranberry chicken salad recipe really hit the mark as it’s super easy to make, can easily be taken on the go, and has a little hint of those fall vibes with the cranberries in there.

You can serve this one with a pita as it lists in the recipe but some other great ways to eat it are on rice cakes, as a sandwich, or as lettuce wraps too!

• 1 1/2 tsp Mayonnaise
• ¼ Lemon (medium, juiced)
• 1 1/2 tbsp Fresh Dill (chopped)
• Sea Salt & Black Pepper (to taste)
• 170 grams Chicken Breast, Cooked (cubed)
• 1/4 cup Dried Unsweetened Cranberries
• 2 tbsp Red Onion (diced)
• 57 grams Mini Whole Wheat Pita

1. In a bowl, whisk together the mayonnaise, lemon juice, dill, salt, and pepper.
2. Add the chicken, cranberries, and red onion to the mayonnaise mixture and stir well. Taste and adjust the seasoning to your taste.
3. Cut the pitas in half and stuff them with the chicken mixture. Enjoy!

• Best enjoyed fresh. Make the chicken mixture ahead of time and refrigerate in an airtight container for up to two days. Stuff the pita(s) just before enjoying.
• One mini whole wheat pita is 30 grams or one ounce.
• Can sub the dill for parsley or other preferred fresh herb.