Ingredients:

  • 1 lb cooked chicken breast, cubed or shredded
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup Honeycrisp or Fuji apple, finely diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup red onion, minced
  • 2 stalks celery, thinly sliced
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat a small skillet over medium heat. Add the pecans and toast for 3–5 minutes, stirring frequently, until they smell nutty and turn a deep gold. Remove from heat immediately. Note: Pecans burn fast, so stay close.
  2. In your large bowl, combine the cubed chicken, diced apples, dried cranberries, red onion, and celery.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, dried thyme, and lemon juice. Stir until the mixture is smooth and glossy.
  4. Pour the dressing over the chicken and harvest mixture.
  5. Using a rubber spatula, gently fold the ingredients together. Do this until everything is evenly coated but the apples are still intact.
  6. Taste the mixture and stir in sea salt or cracked black pepper as needed.
  7. Let the salad sit for 10 minutes in the fridge to let the thyme hydrate.
  8. Serve immediately or store for later.