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
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 sides.place 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..