A delightful balance of flavors and textures, this Cranberry Pecan Chicken Salad combines sweet cranberries and crunchy pecans for a nutritious meal.
Ingredients
Scale:
2 cups cooked chicken breast, shredded or diced
1 cup celery, finely chopped
1 cup red grapes, halved
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/4 cup green onions, sliced
Salt and pepper, to taste
1/2 cup plain Greek yogurt (or mayonnaise)
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Instructions
Prepare the chicken: If not already cooked, grill or poach the chicken breasts until fully cooked, about 15-20 minutes. Let them cool before shredding or dicing.
Make the dressing: In a medium mixing bowl, combine the Greek yogurt, honey, apple cider vinegar, Dijon mustard, and garlic powder. Whisk until smooth.
Combine the salad ingredients: In a large bowl, add the shredded chicken, celery, grapes, dried cranberries, pecans, and green onions. Toss to combine evenly.
Add the dressing: Pour the dressing over the salad mixture. Gently fold everything together until all ingredients are coated.
Chill the salad: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
