Cranberry Pecan Chicken Salad

Angela Pietrantonio


Love using the greek yogurt in place of the traditional mayo! Use your favorite light bread or roll!
From ""

★★★★★ 1 vote
15 Min
45 Min


chicken breasts (bone-in, skin-on)
1/4 c
pecans, toasted and roughly chopped
1/3 c
granny apple, diced into small chunks (1/4-1/2 inch)
1/2 c
dried cranberries, roughly chopped
1 1/2 Tbsp
shallot, minced
1/3 c
greek yogurt
2 Tbsp
light mayo
2 Tbsp
apple cider vinegar
1 Tbsp
rosemary, minced


1Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
2Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.
3Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
4In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5Season to taste with salt and pepper. Chill for at least an hour until ready to serve.

11 points per serving

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Other Tag: Healthy