cranberry pecan chicken salad
Love using the greek yogurt in place of the traditional mayo! Use your favorite light bread or roll! From "plumpiecooks.com"
prep time
15 Min
cook time
45 Min
method
---
yield
2 serving(s)
Ingredients
- 2 - chicken breasts (bone-in, skin-on)
- 1/4 cup pecans, toasted and roughly chopped
- 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
- 1/2 cup dried cranberries, roughly chopped
- 1 1/2 tablespoons shallot, minced
- 1/3 cup greek yogurt
- 2 tablespoons light mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon rosemary, minced
How To Make cranberry pecan chicken salad
-
Step 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.
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Step 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.
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Step 3Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
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Step 4In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
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Step 5Season to taste with salt and pepper. Chill for at least an hour until ready to serve. 11 points per serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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