2 chicken breasts (bone-in, skin-on) see Note*** below
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
2 tablespoons apple cider vinegar
1 tablespoon rosemary, minced
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.
NOTE** I usually use leftover chicken that I freeze to make quick meals. If you do this, then defrost the chicken overnight in the refrigerator. You will need about 2 cups.
Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.
Mix together Greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl combine 2 cups shredded chicken, pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
I usually either serve this on gluten free buns or wrapped in lettuce leaves or just serve it on a piece of lettuce on a plate.
No comments:
Post a Comment