Wednesday, June 13, 2012

Cranberry Pecan Chicken Salad

Today we are going to share our favorite
summer picnic salad.

Cranberry Pecan Chicken Salad

4 chicken breast
2-1/4 cup Sweet Spicy Nuts, roughly chopped
1/2 cup granny smith apples, diced
3/4 cup dried cranberries
2 Tablespoons green onions, minced
1/2 cup Greek yogurt
4 Tablespoons mayo
1 Tablespoons apple cider vinegar

Boil chicken in seasoned water until chicken is cooked.
Set aside to cool.  Shred chicken or dice into 1/2" cubes.

Mix together yogurt, mayo and vinegar.

Combine, chicken, 1/4 cup pecans, green onion, apples and cranberries
in a large bowl.
Toss with dressing to combine.
Season to taste with salt and pepper.

Line a cake pan with plastic wrap.
Pour Chicken Salad into pan
cover and chill for 8 hour
or up to 24 hours.

Season to taste with salt and pepper.
Cover and chill for at least an hour until ready to serve.
Turn chilled salad onto serving plate.

Press nuts onto sides of salad and garnish.

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