Chicken Apple Salad With Pecans and Cranberries
What says summertime like a chicken salad? It’s a great way to use that leftover chicken and it can be served in a variety of ways. Serve it on a bed of greens, lettuce or flat bread wrap, sandwich, or put it on crackers. My version here is made with cranberries, but use raisins if you like. Replace the pecans with your favorite nut (or no nuts) if you like. The versatility is endless!
Chicken Apple Salad with Pecans and Cranberries
Apples, cranberries, pecans and yogurt make for a sweet, tart, and nutty chicken salad which goes great on greens, sandwiches, and with crackers.
Ingredients
- ⅓ Cup Non fat yogurt NOT Greek
- ¼ Cup Mayo
- ½ Tsp Celery seeds
- ½ Lime Juice and rind
- 3 Cups Diced Chicken breast About 2 large breasts
- 1 Cup Granny Smith apples Diced
- ¾ Cup Celery Diced
- ⅓ Cups Chopped pecans Chopped
- ⅓ Cup Cranberries or raisins
- ¼ Cup Red onion Diced
- 2 Tbsp Celery leaves Chopped
Instructions
- Mix mayo, yogurt, celery seed, lime juice and zest. Chill while preparing other ingredients.
- Dice/Chop remaining ingredients and put into a bowl. Add cranberries and pecans. Toss.
- Add Dressing and mix well.