Apple Cranberry Pecan Chicken Salad
Pulled chicken, rosemary, and pecans for appetizers, lunch or even a dinner salad.
Servings: 6 Servings
Ingredients
- 1 pound white meat chicken Pulled from rotisserie chicken
- 1/2 cup diced celery
- 1 cup mayonnaise Better Body Foods
- 1/2 cup pecans or walnuts chopped
- 1 small granny smith diced
- 2 tablespoons dried cranberries
- 1 tablespoon parsley chopped
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper to taste or to taste
- 1 teaspoon fresh rosemary, finely chopped or more to taste
Instructions
- Pull chicken off bone. Don't use any skin. Make sure it's in bite sized pieces.
- Add diced celery, diced apple, cranberries to chicken.
- Add mayonnaise according to need. I used quite a bit
- Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
- Season with salt and pepper.
- Add in rosemary and parsley, but also save a little for the top.