Greek Yogurt Chicken Salad with Toasted Pecans and Apples
This Greek Yogurt Chicken Salad with Toasted Pecans and Apples is a refreshing, protein-packed delight perfect for lunch or a light snack!
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 medium Granny Smith apple diced small
- 2 tablespoons red onion minced
- 1 tablespoon lemon juice
- 1/2 cup plain Greek yogurt
- 2 tablespoons clean eating mayonnaise
- 1 cup pecans slightly toasted
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground cumin
Instructions
- Cook the chicken breasts by boiling, baking, or grilling until fully cooked. Let cool slightly, then shred with two forks. Set aside.
- Toast the pecans in a non-stick skillet over medium heat for 5-7 minutes, stirring frequently until golden brown and fragrant. Remove from heat and cool.
- In a large mixing bowl, combine Greek yogurt, clean eating mayonnaise, lemon juice, Kosher salt, and ground cumin. Stir until smooth and well combined.
- Add shredded chicken, diced Granny Smith apple, minced red onion, and toasted pecans to the dressing. Gently fold until everything is evenly coated.
- Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled over greens, in a sandwich, or in lettuce wraps.
Equipment
- Shredding Forks
- Large Mixing Bowl
- Knife
- Cutting Board
- Non-stick Skillet
Notes
- Use leftover rotisserie chicken to save time and add extra flavor.
- For a nut-free version, substitute pecans with sunflower seeds.
- Make the salad spicier by adding cayenne pepper or hot sauce to the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; do not freeze.
- Serve the salad in various ways—over greens, in sandwiches, or lettuce wraps for versatility.