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.