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Cranberry Pecan Chicken Salad

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

4 cups

cubed cooked chicken

1 cup

toasted pecans, coarsely chopped 

(I skipped toasting them)

1

rib celery, finely diced

2 tbsp

finely minced shallot

1 cup

dried cranberries

1/3 cup

light mayonnaise

1/3 cup

plain low-fat yogurt

3 tbsp

red wine vinegar

2 tbsp

minced flat-leaf parsley

1/2 tsp

salt

1/2 tsp

pepper