Note from Jodi! If you’re like me and don’t like the texture of celery, you have to love a chicken salad recipe that doesn’t have celery in it!!!!!!!!!!!!!!! Woo-Hoo! ;-)
Nothing beats a delicious and easy chicken salad that combines both sweet and savory flavors. This recipe for Cranberry Pecan Chicken Salad combines pecans, dried cranberries, chopped apple, chicken, Greek yogurt, and a bit of mayo to create a wonderfully creamy and refreshing deli salad that you won't be able to resist. A hint of rosemary also helps to balance the chicken salad and gives it just enough herbal flavor. You can serve this salad on a bed of greens or on your favorite sandwich bread.
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.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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