Description
Poached and diced chicken breast tossed in a creamy mayonnaise and Greek yogurt dressing with lemon juice and Dijon mustard, combined with dried cranberries, chopped pecans, celery, and green onions for a refreshing, crunchy salad.
Ingredients
Diced cooked chicken breast
Dried cranberries
Chopped pecans
Celery, finely chopped
Green onions, thinly sliced
Mayonnaise
Greek yogurt
Lemon juice
Dijon mustard
Salt
Black pepper
Instructions
Poach chicken breast in simmering water until cooked through, about 15 minutes. Remove and dice into bite-sized pieces.
In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Add diced chicken, dried cranberries, chopped pecans, finely chopped celery, and thinly sliced green onions to the dressing.
Gently fold ingredients together until everything is evenly coated with the creamy dressing.
Transfer salad to a shallow white bowl, mound it neatly, and garnish with whole pecans and a few dried cranberries on top.
Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes