Ingredients:

  • 1.5 lbs cooked chicken breast, diced into ½-inch cubes
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 medium Honeycrisp or Granny Smith apples, diced
  • ½ cup dried cranberries
  • ½ cup toasted pecans, roughly chopped
  • 3 stalks celery, finely diced
  • ¼ cup red onion, minced
  • 2 tbsp fresh parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp poppy seeds
  • ¼ tsp garlic powder

Instructions:

  1. Dice cooked and cooled chicken breast into consistent ½-inch cubes. Season with kosher salt and cracked black pepper.
  2. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden-brown. Dice apples and toss immediately with a teaspoon of cider vinegar to prevent browning.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, poppy seeds, and garlic powder until velvety.
  4. In a large bowl, combine the diced chicken, apples, dried cranberries, toasted pecans, celery, and red onion. Fold in the dressing until evenly coated, then gently fold in the fresh parsley.