Bethenny Frankel's Cranberry-Almond Chicken Salad


Kana Okada
1 cup shredded cooked chicken+
1 tablespoon sliced or slivered almonds+
1 1/2 tablespoons dried cranberries+
1/2 teaspoon Dijon mustard+
1 1/2 tablespoons light vegan mayonnaise=
Cranberry-Almond Chicken Salad

This chicken salad is so amazing youd never peg it as "light," but it has less than half the calories—and less than a third of the fat!—of the traditional type. The secret? I swap in light vegan (eggless) mayo for the regular kind, and I use a lot less of it. Plus, the dried cranberries add a sweet-and-tangy flavor boost. Just combine the ingredients in a bowl and mix well, then add salt and pepper to taste. You can spread it between two slices of whole-grain bread, but I love to eat it solo.