Ingredients:
- 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.
