Cranberry Chicken Salad with Apples and Pecans

• porções: 4 servings
• tempo ativo: 15 minutes
• tempo total: 15 minutes

Ingredientes

2 cups cooked chicken breast or thighs, cubed or shredded

3-4 strips bacon, cooked to a crisp and roughly chopped

1 small apple, diced (about 3/4 cup)

⅓ cup diced celery (~1 stalk)

¼ cup diced red onion

3 tablespoons chopped pecans, toasted

1/4 cup dried cranberries (may substitute dried cherries or raisin)

2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)

½-⅔ cup mayo (such as Primal Kitchen Avocado Oil Mayo)

Salt and pepper to taste

Instruções

Cook the bacon in a skillet over medium-high heat until crisp. Remove from the heat and place on a paper towel-lined plate and set aside.

To toast the pecans: add to a skillet over medium-low heat and stir every minute or so, cooking until pecans give off a toasted aroma, about 5-6 minutes. Remove from the heat and set aside.

Prep the remaining ingredients.

Combine all of the ingredients in a medium bowl. Stir to combine.

Serve over a bed of greens and garnish with additional toasted chopped pecans, rosemary, sliced green onion, and/or black pepper if desired.

Nutrição

• Tamanho da Porção: 1/4th recipe
• Calorias: 400
• Gordura Total: 29g
• Gordura Saturada: 4g
• Sódio: 535mg
• Carboidrato Total: 13g
• Fibra Dietética: 2g
• Açúcares Totais: 10g
• Proteína: 23g