CRANBERRY PECAN CHICKEN SALAD

CRANBERRY PECAN CHICKEN SALAD image

Yield 3 cups

Number Of Ingredients 8

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2 chicken breasts
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny smith apple diced
1/2 cup dried cranberries, roughly chopped
1/5 T shallot, minced
1/3 cup Greek yogurt
2 T light mayo
1 T rosemary, minced

Steps:

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, remove skin and cut meat off bone. Shred chicken breasts or diced. Mix greek yogurt, mayo, apple cider vinegar and rosemary. In 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 at least one hour