Cranberry Pecan Chicken Salad


To shake up our usual lunch routine, I decided to roast a whole chicken this past weekend, specifically to make chicken salad! It was the perfect choice, and we've enjoyed it so much that I'm planning to make this at least once a month. Plus, I saved the chicken bones for homemade chicken stock—stay tuned for a future post on that.


I've made this chicken salad recipe many times, and it's always delicious! I love the combination of yogurt and mayonnaise; it keeps the salad incredibly moist without being overwhelmed by mayo. I hope you enjoy this version of chicken salad. Who knows, this new tradition might even spark my creative side—I'm already thinking about trying Buffalo chicken salad next! Yum!

Ingredients

4 cups cooked chicken, shredded
1 rib of celery, finely diced
2 tbsp. shallots, finely diced
1/2 cup pecans, toasted and chopped
1 cup dried cranberries
1/3 cup plain Greek or  non-fat yogurt
1/3 cup mayonnaise
3 tbsp. red wine vinegar
2 tbsp. flat-leaf parsley, chopped
1/2 tsp. salt
1/2 tsp. black pepper

Directions
In a large mixing bowl combine all the ingredients.  Mix well.  Taste for seasonings.  Transfer to an airtight container and refrigerate for at least an hour before serving.  Refrigerate any leftovers for up to 5 days.

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