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Cranberry Pecan Chicken Salad
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| Cranberry Pecan Chicken Salad | |
| 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 |
| 1.5 tablespoons | shallot, minced |
| 1/3 cup | Greek yogurt |
| 2 tablespoons | light mayo, (I use Duke’s but use your favorite) |
| 2 tablespoons | apple cider vinegar, (or champagne vinegar) |
| 1 tablespoon | rosemary, minced |
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.
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