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cranberry pecan chicken salad

★★★★★ 1
a recipe by
Angela Pietrantonio
Woonsocket, RI

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

★★★★★ 1
serves 2
prep time 15 Min
cook time 45 Min

Ingredients For cranberry pecan chicken salad

  • 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

How To Make cranberry pecan chicken salad

  • 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

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