Cranberry apple pecan chicken salad
Enjoy a delightful blend of succulent chicken with sweet apples, tart cranberries, and crunchy pecans in this mouthwatering salad. Treat your taste buds today!
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 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
Instructions:
- Preheat the oven to 190 °C. Coat the chicken breasts with olive oil and season them with salt and pepper. Bake for 35 minutes until the chicken is fully cooked. Let them cool down.
- Once the chicken has cooled down, discard the skin and separate the meat from the bones. Use your fingers, two forks, or a knife to shred the chicken into 1/2 inch cubes.
- Combine greek yogurt, mayo, apple cider vinegar, and rosemary in a mixing bowl.
- In a large mixing bowl, mix together the shredded chicken (approximately 2 cups), pecans, shallots, green apple, and cranberries. Stir in the dressing until everything is well coated.
- Season with salt and pepper according to your taste. Refrigerate for at least an hour until you are ready to serve.
Summary:
- Calories: 1289 kcal
- Fat: 48 g
- Protein: 133 g
- Carbs: 83 g
- Potassium: 2099 mg
- Magnesium: 193 mg