Chicken salad is a great meal for nights when we have to eat separately or when it’s a crazy afternoon and I don’t have time to cook.  You can make it early in the day and just let it sit in the fridge.  Today was one of those exceptionally busy days, and when I finally took a break to eat, I was so happy my Cranberry Pecan Chicken Salad was waiting for me!  My children, of course, wouldn’t even think about eating it as is, so before I mixed up the salad I held some of the ingredients out so they could eat it without the dressing.

Cranberry Pecan Chicken Salad



1 roasted chicken, shredded

1 bunch of green onions, chopped

1 Granny Smith apple, chopped

1/2 cup chopped celery

1 cup chopped pecans

1 cup dried cranberries

1 cup nonfat Greek yogurt

1/2 cup mayo

1 tablespoon sugar

juice of one lemon

1 teaspoon salt

1/2 teaspoon pepper


Combine all the ingredients in a bowl.  Mix up the dressing by whisking together the yogurt, mayo, sugar, lemon juice, and salt and pepper.  Pour the dressing over the ingredients and stir together.  Chill for one hour or longer.