This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this isn’t so bad to fall back on. It is the perfect combination of flavors and texture all in a protein filled, hearty cranberry-pecan chicken salad sandwich. I hope you find yourself enjoying this recipe very soon!
Cranberry-Pecan Chicken Salad Sandwich
Ingredients
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
Himalayan salt
fresh cracked black pepper
Prepare
1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
- 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
- Himalayan salt
- fresh cracked black pepper
- Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
- Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
- Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
- In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
- Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
