Cranberry and Pecan Chicken Salad

• servings: 5 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 lb boneless (skinless chicken breast)

Salt and black pepper (to taste)

½ cup plain 0% Greek yogurt (2% also works great)

¼ cup mayonnaise

¾ cup celery (diced)

1/2 cup red onion (diced * see note below)

½ cup dried cranberries

½ cup pecans (chopped)

2 tbsp lemon juice (about ½ a large lemon)

Directions

Preheat the oven to 450°F.

Season chicken breast with salt and pepper and place in a shallow baking dish. Cook for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).

Shred the chicken using a stand mixer, two forks or a hand mixer. (details below).

To a large mixing bowl, add shredded chicken, yogurt, mayonnaise, celery, red onion, cranberries, pecans and drizzle with lemon juice. Mix well.

Nutrition

• Serving Size: 1 cup
• Calories: 364 kcal
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.02 g
• Cholesterol: 59 mg
• Sodium: 151 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 21 g