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Cranberry Pecan Chicken Salad

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Ingredients

Instructions

  • Prepare Chicken:

    • Cook the chicken breast using your preferred method (boiling, grilling, or baking) until fully cooked. Once cooked, allow it to cool and then dice or shred the chicken into bite-sized pieces.
  • Combine Salad Ingredients:

    • In a large mixing bowl, combine the diced chicken, dried cranberries, chopped pecans, diced celery, and diced red onion. Gently toss to distribute the ingredients evenly.
  • Prepare Dressing:

    • In a small bowl, whisk together the plain non-fat Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until smooth and well combined. Season with salt and pepper to taste.
  • Coat Salad with Dressing:

    • Pour the dressing over the chicken salad mixture and toss gently to coat all ingredients evenly.
  • Chill Salad:

    • Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld together and chill the salad.
  • Garnish and Serve:

    • Before serving, garnish with freshly chopped parsley or chives, if desired. Serve the chilled salad as a light and satisfying meal option.

Notes

  • You can use leftover rotisserie chicken to save time.
  • For extra crunch, consider adding some toasted almonds or sunflower seeds.
  • This salad can be served on a bed of greens or in a wrap for a portable meal.

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