2 cups cooked chicken breast, diced (you can use rotisserie chicken for convenience)
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon honey
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Chicken: If you haven’t already, cook and dice the chicken breast. For extra flavor, you can season the chicken with salt and pepper before cooking.
Toast the Pecans: In a dry skillet over medium heat, toast the pecans for a few minutes until fragrant and slightly browned. Keep an eye on them to prevent burning. Let them cool before chopping roughly.
Combine Ingredients: In a large bowl, combine the diced chicken, toasted pecans, dried cranberries, chopped celery, and red onion.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, and lemon juice until smooth. Season with salt and pepper to taste.
Mix Salad: Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Chill and Serve: For best flavor, cover and refrigerate the salad for at least an hour before serving to let the flavors meld together. Garnish with fresh parsley if desired.
Enjoy: Serve on a bed of greens, in a sandwich, or with crackers.
