This recipe is from the Plum Pie Blog. This is a pretty good cleaned up chicken salad recipe. I used boneless skinless chicken breast. Here’s the link to the original post: http://www.plumpiecooks.com/2011/04/cranberry-pecan-chicken-salad/
Cranberry Pecan Chicken Salad
2 chicken breasts
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo
2 tablespoons apple cider vinegar
1 tablespoon rosemary, minced
Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 20 minutes until chicken is cooked through. Set aside to cool.
Once chicken is cool enough to handle, shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.
Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.