Ingredients
Scale
- 2 cups cooked chicken breast, diced or shredded
- 1/2 cup non-fat or low-fat plain Greek yogurt
- 1 tablespoon light mayonnaise
- 1/2 cup dried cranberries (reduced sugar preferred)
- 1/2 cup pecans, roughly chopped
- 2 stalks celery, finely diced
- 2 tablespoons red onion, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Begin by preparing your chicken and vegetables. If you are using fresh chicken breasts, poach or grill them until they reach an internal temperature of 165°F, then let them cool completely. Dice the chicken into half-inch cubes or shred it using two forks. Finely dice the celery and mince the red onion to ensure even distribution of flavor and texture throughout the salad.
- In a large mixing bowl, combine the Greek yogurt, light mayonnaise, lemon juice, garlic powder, salt, and pepper. Whisk these ingredients together until the dressing is smooth and creamy. Taste the dressing at this stage and adjust the seasoning if necessary; the Greek yogurt provides a nice tang that complements the sweet cranberries.
- Add the chicken, chopped pecans, dried cranberries, celery, and red onion to the bowl with the dressing. Use a large spoon or spatula to fold everything together until the chicken is thoroughly coated. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley and serve chilled on bread, in lettuce wraps, or straight from the bowl.
- Cook Time: 15 minutes