Chicken Salad with Apples, Cranberries & Pecans
Shared with me by: Delora S (friend)
My friend Delora made this for our winter get away up north February 2023.
Simply delicious!
Ingredients
- 4 c. (2 lbs.) chicken breast seasoned and cooked – see Note
- 3/4 c. small granny smith apple, diced
- 1/3 c. dried cranberries
- 1/4 c. chopped pecans
- 1/4 c. diced celery, optional
- dinner rolls or croissants, optional for serving
- lettuce, optional for serving
Dressing
- 3/4 c. Real mayonnaise (Hellman’s)
- 1/4 c. plain low-fat Greek yogurt
- 1 1/2 t. Dijon mustard
- 1/4 t. onion powder
- 1/4 t. kosher salt
- 1/4 t. pepper
Instructions
Pre-cook Chicken: Season chicken breasts to your liking and bake in oven at 350 degrees, covered, for about 1 hour until done and juices are no longer pink. When cool, chop or shred and transfer to a large bowl. you can also refrigerate until ready to assemble. Leftover chicken can also be used.
Dressing: In a large bowl, whisk together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Dressing can be made ahead of time and refrigerated until ready to assemble.
To Assemble: Gently combine chicken, apple, cranberries, pecans, and diced celery if using. Add dressing and toss to coat.
To Serve: Eat as is or place on dinner rolls, sliced croissants, or on top of lettuce.
NOTE: You can also use leftover chicken.