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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Sweet & Spicy Nuts

Are you looking for a tasty snack?

Something SALTY?

Something SWEET?

We have your yummy answer!!

Sweet & Spicy Nuts

1/3 cup dark brown sugar

2/3 cup sugar

1 1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 teaspoon cinnamon

1 pound nuts (walnut, pecan, almonds)

1 egg white (room temperature

1 Tablespoon water

Preheat oven to 300 degrees.

Mix sugars, salt, pepper and cinnamon. 

Make sure to get all of the lumps.

In a bowl beat egg and water until frothy.

Stir in nuts.

Pour sugar mixture and toss until evenly coated.

On a cookie sheet covered with wax paper spread

nuts in a single layer.

Bake for 30 minutes, stir occasionally.

Remove from oven and cool on sheet of wax paper.

Separate nuts while they cool.

We add these nuts to our

Cranberry Pecan Chicken Salad

Today we are sharing our

Cranberry Pecan Chicken Salad

with our friends at

The CSI Project

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