Cranberry Pecan Chicken Salad
By
Angela Pietrantonio
@mrsjoepie
1
Love using the greek yogurt in place of the traditional mayo! Use your favorite light bread or roll!
From "plumpiecooks.com"
From "plumpiecooks.com"
Ingredients
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2chicken breasts (bone-in, skin-on)
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1/4 cpecans, toasted and roughly chopped
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1/3 cgranny apple, diced into small chunks (1/4-1/2 inch)
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1/2 cdried cranberries, roughly chopped
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1 1/2 Tbspshallot, minced
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1/3 cgreek yogurt
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2 Tbsplight mayo
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2 Tbspapple cider vinegar
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1 Tbsprosemary, minced
How to Make Cranberry Pecan Chicken Salad
- 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.
- 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.
- Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
- In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
- Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
11 points per serving
About Cranberry Pecan Chicken Salad
Other Tag: Healthy
