Ingredients
Units
Scale
- 2 cups shredded chicken breast (from about 1 pound of boneless, skinless chicken breasts; see notes for suggested cooking instructions)
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt (use a dairy-free plain coconut yogurt for dairy-free diets)
- 1/2 red onion, diced
- 1/4 cup red or green grapes, quartered
- 1/2 medium green or red apple, diced
- 1/3 cup pecans, chopped
- 1/4 cup dried cranberries
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, combine the shredded chicken, mayonnaise, yogurt, onion, grapes, apple, pecans, dried cranberries, mustard, garlic powder, salt, and pepper.
- Use a spatula to gently combine the ingredients until thoroughly mixed.
- Serve immediately, or chill in the refrigerator for 1-2 hours to let the flavors combine.
Notes
- One of the easiest ways to prepare chicken salad is in the slow cooker. Simply place your chicken breasts in the base of a slow cooker and add one cup of prepared chicken bone broth. Cook on high for two hours, or until the chicken is cooked through (with an internal temperature of at least 165 degrees F). Transfer the cooked chicken breasts to a cutting board and use two forks to shred the chicken to the desired texture. Store your shredded chicken in an airtight container in the refrigerator for up to 4 days.
- Optional: this recipe is very versatile. You can feel free to swap out ingredients for your favorite seasonal flavors such as fresh chopped tarragon, persimmon, pears, dill, etc.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Easy
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 321
- Sugar: 9.3 g
- Sodium: 418.8 mg
- Fat: 21.4 g
- Saturated Fat: 3.5 g
- Carbohydrates: 12 g
- Fiber: 1.6 g
- Protein: 20.1 g
- Cholesterol: 65.9 mg