Description
Tender chicken tosses with crisp apple bites and ruby cranberries, all coated in a creamy, tangy dressing. Toasted pecans add a buttery crunch, while mixed greens provide a fresh backdrop for every autumn-inspired spoonful.
Ingredients
- 200 grams cooked chicken breast, diced
- 1 medium apple, cored and chopped
- 50 grams dried cranberries
- 60 grams celery, thinly sliced
- 30 grams pecans, toasted and roughly chopped
- 50 grams mixed greens
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- salt to taste
- black pepper to taste
Instructions
- Place cooked chicken, apple, cranberries, celery, pecans, and mixed greens in a large bowl.
- In a small bowl whisk together Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper until smooth.
- Pour dressing over the salad ingredients and toss gently to combine.
- Adjust seasoning with additional salt or pepper if needed.
- Serve immediately or chill for 15 minutes for flavors to meld.
Notes
- Use a crisp tart apple like Granny Smith for a balance of sweetness and acidity.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes to enhance their flavor.
- For a lighter dressing, substitute half of the mayonnaise with extra Greek yogurt.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.