Cranberry Pecan Chicken Salad Sandwich
2 Chicken Breasts (without skins)- 1/4 C.
Pecans, toasted and roughly chopped
– 1/3 C. Granny Smith Apple, diced into small chucks
– 1/2 C. Dried Cranberries, roughly chopped
– 1 1/2 Tbs. Shallots, minced
– 1/3 C. Greek yogurt
– 2 Tbs. Light Mayo
– 2 Tbs. Apple Cider Vinegar (or Champagne Vinegar)
– 1 Tbs. Rosemary, minced
Preparation: Preheat oven to 375. Rub chicken with olive oil and season with salt and
pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
Once cooled, shred chicken breasts using your fingers or two forks or dice with a knife
to about 1/2 inch cubes. Mix together Greek yogurt, mayo, apple cider, and rosemary.
In a large bowl, combine shredded chicken (about 2 cups), pecans, shallots, green apple,
and cranberries. Toss with dressing until well combined. Season with salt and pepper.
Spread on bread or in a lettuce cup.