Sweet, savory, and crisp chicken salad - perfect for Autumn. Tender chicken breast coated in a flavorful dressing, sweetened with flecks of crunchy pecan, crisp apple, and tart dried cranberries. This cranberry pecan apple chicken salad tastes like something you would order at a bistro, but lightened-up.
Course main course
Cuisine American
Keyword chicken salad, cold lunch, lunch
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 377kcal
Author Steph
Equipment
large pot
mixing bowl
Ingredients
Poached Chicken - you can omit these ingredients and use 6 cups of cooked chicken breast
3lbschicken breastraw, boneless, skinless
2bay leavesdried
1tablespoonwhole peppercorns
kosher salt
Chicken Salad
1/2cuplight mayo
1/2cupplain nonfat Greek yogurt
2tablespoonsred wine vinegar
1/2tspcelery seed
1/2tspkosher salt
fresh cracked pepper
1/4cupdried cranberries
1/4cuppecanschopped
1/2honeycrisp applediced
1/2cupcelerychopped
1/2cupwhite onionchopped
Instructions
Poached Chicken
You can skip this entire step and use 6 cups of cooked chicken breast (about 4 chicken breasts).
Place the chicken breasts in a large stock pot. Add the bay leaves, peppercorns, and salt. Cover with water.
Bring the water to a boil, then reduce to a low boil or simmer. Simmer for about 15 minutes or until the chicken reaches an internal temperature of 165F.
Set the chicken aside on a cutting board and chop or shred.
Chicken Salad
In a large mixing bowl, combine the mayo, yogurt, celery seed, salt, pepper, and vinegar.
Add the chopped chicken and toss to coat, ensure every piece of chicken is coated.
Add in the chopped celery, chopped onion, cranberries, pecans, and diced apple, and fold in to combine.