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Cranberry Pecan Chicken Salad 2 chicken breasts (bone-in, skin-on) 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 (I use Duke’s but use your favorite) 2 tablespoons apple cider vinegar (or champagne vinegar) 1 tablespoon rosemary, minced