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Ingredientes
- 2 chicken breasts (bone-in, skin-on)
- 1/4 cup pecans, toasted and roughly chopped
- 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
- 1/2 cup dried cranberries, roughly chopped
- 1.5 tablespoons shallot, minced
- 1/3 cup Greek yogurt
- 2 tablespoons light mayo (I use Dukeâs but use your favorite)
- 2 tablespoons apple cider vinegar (or champagne vinegar)
- 1 tablespoon rosemary, minced
Direcciones
- Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
- Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.
- Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
- In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
- Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 175 | |
| Calories from Fat 93 | 53% |
| Total Fat 10.58g | 13% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 31mg | 10% |
| Sodium 61mg | 3% |
| Potassium 154mg | 4% |
| Total Carbs 10.07g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.33g | 5% |
| Protein 10.46g | 17% |
