by brooke's kitchen
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my 19 recipes »
brooke's kitchen's Notes:
Expand2 chicken breasts (bone-in, skin-on) Ask a question about this ingredient
1/4 cup pecans, toasted and roughly chopped Ask a question about this ingredient
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch) Ask a question about this ingredient
1/2 cup dried cranberries, roughly chopped Ask a question about this ingredient
1.5 tablespoons shallot, minced Ask a question about this ingredient
1/3 cup Greek yogurt Ask a question about this ingredient
2 tablespoons light mayo (I use Duke's but use your favorite) Ask a question about this ingredient
2 tablespoons apple cider vinegar (or champagne vinegar) Ask a question about this ingredient
1 tablespoon rosemary, minced Ask a question about this ingredient
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.
Ask a question about this stepOnce 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.
Ask a question about this stepMix together greek yogurt, mayo, apple cider vinegar, and rosemary.
Ask a question about this stepIn a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Ask a question about this stepSeason to taste with salt and pepper. Chill for at least an hour until ready to serve.
Ask a question about this stepThanks fitsxarts! I am so glad that you liked it!
this was delicious! i'm so glad i made this. light and tasty. the rosemary really brings it all together.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
This is amazing; especially in light of our 100 degree weather!