For the Salad:
- 2 cups cooked chicken, shredded or diced (grilled or rotisserie chicken works well)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 2 stalks celery, finely diced
- 1 small apple, cored and diced (Granny Smith or Honeycrisp for balance)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped (optional)
- Mixed salad greens (optional, for serving)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt (optional, for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- 1 clove garlic, minced (optional)
Instructions
1. Preparing the Ingredients
- Toast the Pecans: Begin by toasting the pecans to enhance their flavor. Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 5-7 minutes, or until they are fragrant and lightly browned. Be sure to check them frequently to prevent burning. Once toasted, let them cool and chop coarsely.
- Prepare the Chicken: If not using pre-cooked chicken, you can grill, bake, or poach the chicken breasts. Season the chicken lightly with salt and pepper, and cook until done. Allow it to cool slightly before shredding or dicing into bite-sized pieces.
- Chop the Vegetables and Fruits: Dice the celery, apple, and red onion into small, uniform pieces. The apple adds a sweet and crisp contrast to the salad, while the celery provides crunch.
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