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Cranberry Pecan Chicken Salad Sandwich

Oct 12, 2012 07:37PM ● By Anonymous
  • 2 boneless, skinless chicken breasts, cooked and chopped
  • ¼ cup pecans, toasted and chopped
  • ½ cup dried cranberries
  • 1 shallot, minced
  • 1/3 cup Greek yogurt
  • 2 tablespoons light mayo
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon rosemary, chopped
  • Slices of hearty country bread

Combine the Greek yogurt, mayo, apple cider vinegar, and rosemary in a large bowl. Add the chopped chicken, pecans, shallots, and cranberries. Toss with the dressing until it’s well-mixed, and then season to taste with salt and pepper. Chill for one hour, and then spoon it on top of slices of bread.