Cranberry Pecan Chicken Salad

Angela Pietrantonio

By
@mrsjoepie

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


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Comments:

Serves:

2

Prep:

15 Min

Cook:

45 Min

Ingredients

2
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

Directions Step-By-Step

1
Preheat 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.
2
Once 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.
3
Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
4
In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5
Season 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