Chicken and Roasted Pecan Salad

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I wasn’t sure what I wanted to call my version of this chicken, cranberry and pecan salad. There are so many yummy tastes and textures going on, I settled for the simple. Yet! I could have called it “Chicken, Pecan, Apple, Bell pepper ,Green onion and Cranberry Salad with Dill weed..” Whatever the name, I love it, hope that you will as well!


2 large boneless, skinless chicken breasts

black pepper

3/4 cup pecans,chopped

1/2 cup finely chopped apple

1-2 green onions (top and bottom), chopped

1 small bell pepper, finely chopped

1/2 cup dried cranberries, slightly chopped

1/3 cup Greek Yogurt

2 tbsp olive oil mayo ( I used veganaise)

2 tbsp apple cider vinegar

1/2-1 tbsp dried or chopped dill weed( more if desired)


Preheat oven to 350.

lightly spray 2 small baking dishes, spray chicken with olive oil and sprinkle black pepper on both in 1 dish, bake til done,let cool. chop or shred.

lightly spray the second pan, arrange chopped pecans in single layer, bake about 10 min. careful not to burn! Let cool

In a small bowl, combine mayo, yogurt and apple cider vinegar,mix.

In a large bowl ,combine all the ingredients, mixing well. Serve cool on a sandwich, a dip for crackers or on a bed of spinach and lettuce..



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