Cranberry-Thyme Chicken Salad

Cranberry-Thyme Chicken Salad

Serves: 6

  • 5 cups Roasted Chicken Breast [PAGE], cut into cubes
  • 1 cup dried cranberries
  • 6 sprigs fresh thyme, leaves removed and finely chopped
  • 3 green onions, thinly sliced
  • 1 cup chopped walnuts or pecans
  • 1 cup celery, diced

Dressing

  • ¾ cup plain Greek yogurt
  • ¼ cup white wine vinegar
  • 1-2 tablespoons extra-virgin olive oil
  • 1 teaspoon each sea salt & freshly ground black pepper
  1. In a large serving dish, combine the first six ingredients and stir until combined.
  2. In a separate, but smaller bowl, combine and whisk together the yogurt, vinegar, olive oil and sea salt and black pepper. Add to the chicken mixture, stir and serve on a crisp lettuce leaf or your favorite green salad combination.

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