½ cup reduced-fat mayonnaise (we suggest using nonfat Greek yogurt to keep the creaminess and up the nutrients and lower the fat)
⅓ cup fat-free poppy seed dressing
8 oz. grilled white chicken meat, diced
1 cup sliced celery
¾ cup thinly sliced scallions
2 cups shredded fresh spinach
8 flatbread rolls, split
Instructions
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 ¼ cup spinach onto a split flatbread roll and portion ½ 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.
Recipe by Nutrition Twins at https://www.nutritiontwins.com/cranberry-chicken-salad-on-flatbread/