Description
A delightful chicken salad featuring tender chicken, crunchy Honeycrisp apples, and toasted pecans, capturing the essence of fall in every bite.
Ingredients
Scale
- 4 cups cooked chicken breast, diced (about 2 pounds)
- 2 large Honeycrisp apples, cored and diced (about 3 cups)
- 1 cup toasted pecans, roughly chopped
- 1 cup celery, finely diced
- 1/2 cup dried cranberries
- 1/2 cup red onion, finely minced
- 1/3 cup fresh parsley, chopped
- 3/4 cup mayonnaise
- 2 tablespoons Greek yogurt (plain)
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional)
Instructions
- Prepare the Chicken: Season 2 pounds of chicken breasts with salt and pepper. Cook using your preferred method until internal temperature reaches 165°F. Let cool completely and dice into pieces.
- Toast the Pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely before chopping.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and cinnamon. Ensure the dressing is smooth.
- Prepare the Fresh Ingredients: Dice the Honeycrisp apples and toss with lemon juice to prevent browning. Finely dice the celery and red onion.
- Combine the Salad: In a large bowl, combine the chicken, apples, pecans, celery, cranberries, red onion, and parsley. Gently fold together.
- Add the Dressing: Pour the dressing over the salad and fold gently until coated. Taste and adjust seasoning if necessary.
- Chill and Rest: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For best flavor, let the salad chill for up to 2 hours. Customize with different apple varieties or nuts if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 14g
- Sodium: 295mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 30mg