Fall Harvest Chicken Salad Recipes
HARVEST CHICKEN SALAD
Harvest chicken salad with pecans, apples and dried cranberries is a delicious, crunchy, fresh fall twist on the classic! It's great served as a sandwich, wrap or with crackers or greens.
Time 55m
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add the chicken breasts and reduce the heat slightly, to maintain a steady boil. Cook the chicken for 25-35 minutes, until cooked through.
- Use tongs to remove the cooked chicken from the water and place on a cutting board to let cool for 10 minutes.
- Chop the chicken into 1/2-inch cubes - or smaller for a smaller dice for the salad. Let cool completely.
- In a large bowl, combine the chicken, spinach (if using), apple, pecans, dried cranberries, mayo and Greek yogurt, salt and pepper. Stir to combine. Season to taste with extra salt and pepper and add an extra tablespoon of mayo or Greek yogurt, if needed, to get to your desired level of creaminess.
- Serve on a salad, as a sandwich or wrap or with crackers and cheese. Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 184 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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