Cranberry Pecan Chicken Salad

By Texaschef11

Ingredients

• 4 cups of cubed cooked chicken
• 1 cup toasted pecans, coarsely chopped (I skipped toasting them)
• 1 rib celery, finely diced
• 2-4 tbsp. finely minced shallot
• 1 cup dried cranberries
• 1/3 cup light mayonnaise
• 1/3 cup plain low-fat yogurt
• 3 tbsp. red wine vinegar
• 2 tbsp. minced flat-leaf parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

Combine all ingredients in large mixing bowl. Mix well until thoroughly combined. Adjust shallot and seasonings to taste. Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld. Serve.