Cranberry Pecan Chicken Salad

Angela Pietrantonio


Love using the greek yogurt in place of the traditional mayo! Use your favorite light bread or roll!
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★★★★★ 1 vote
15 Min
45 Min


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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

How to Make Cranberry Pecan Chicken Salad


  • 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

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About Cranberry Pecan Chicken Salad

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

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