Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5g) kosher salt, plus more to taste
  • 1/2 tsp (2.5g) black pepper, plus more to taste
  • 1 tbsp (15ml) olive oil
  • 1 cup (150g) dried cranberries
  • 1 cup (120g) chopped celery
  • 1 cup (120g) diced red apple (such as Gala or Honeycrisp)
  • 1/2 cup (60g) chopped pecans, toasted
  • 1/4 cup (25g) finely chopped red onion
  • 1/2 cup (120ml) mayonnaise (full-fat or light, your choice!)
  • 1/4 cup (60ml) plain Greek yogurt
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) honey or maple syrup
  • 1/4 tsp (1.25g) onion powder
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Season chicken with salt and pepper. Cook in a skillet with olive oil over medium heat until cooked through (internal temperature reaches 165°F/74°C). Alternatively, poach or bake the chicken.
  2. Let the cooked chicken cool slightly. Dice into bite-sized pieces.
  3. Toast pecans in a dry skillet or toaster oven until fragrant and lightly browned. Let cool, then chop.
  4. Chop celery, apple, and red onion. Ensure apple pieces are small and uniform.
  5. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, and onion powder. Season with salt and pepper to taste.
  6. In a large bowl, combine diced chicken, cranberries, celery, apple, pecans, and red onion.
  7. Pour the dressing over the salad and gently stir to combine.
  8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  9. Serve chilled on croissants, lettuce cups, or with crackers.