Cranberry Pecan Chicken Salad

By cmschnettler

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
• 1.5 tablespoons shallot, minced
• 1/3 cup 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

Preparation

Step 1

Serve over mixed greens dressed lightly with olive oil and lemon or on your favorite sandwich bread.

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.

Mix together 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.