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Chicken Salad

I found this recipe on PInterest (BellyFull) and loved it because it has a nice crunch withoutadding celery (nope, I’m not a fan). I served this salad for a ladies tea and filled fresh croissantswith this yummy salad. It was a huge hit and easy, too—a winning combination in my book. Definitely give this recipe a try.
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Ingredients Method

Ingredients
  

  • 3⁄4 C Mayonnaise
  • 1⁄4 C Plain Greek yogurt
  • 1 1⁄2 tsp Dijon mustard
  • 1⁄4 tsp Onion powder
  • 1⁄4 tsp Coarse salt
  • 1⁄4 tsp Pepper
  • 4 C (about 2 lbs.) cooked, chopped chicken breast, (homemade seasoned and baked, or

    rotisserie) *I actually made mine in an air fryer and it worked perfectly)

  • 3⁄4 C Small diced Granny Smith apple
  • 1⁄3 C Dried cranberries
  • 1/4 C Chopped pecans

Method
 

  1. In a large bowl, whisk together the mayonnaise, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary.
  2. Make sure your chicken is completely cool. Chop it up and add it to the bowl.
  3. Gently fold in the apple, cranberries, and pecans.
  4. Eat as is or place on dinner rolls, sliced croissants, or on top of sliced tomato and lettuce or micro greens.