A vibrant salad featuring tender chicken, sweet cranberries, and crunchy pecans, offering a delightful balance of flavors and textures.
Ingredients
Scale:
2 cups cooked chicken, diced (about 2 medium breasts)
1 cup celery, finely chopped
1 cup red grapes, halved
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Instructions
If not already cooked, grill or poach the chicken until it reaches an internal temperature of 165°F (75°C). Allow it to cool completely, then dice into bite-sized pieces.
In a large mixing bowl, combine the diced chicken, chopped celery, halved grapes, dried cranberries, chopped pecans, red onion, and parsley. Stir gently to combine.
In a separate bowl, whisk together the Greek yogurt, mayonnaise, honey, and apple cider vinegar until smooth. Season with salt and pepper to taste.
Pour the dressing over the salad mixture. Toss gently to ensure all ingredients are coated evenly.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
