This Easy Cranberry Pecan Chicken Salad is packed with protein and the perfect way to use up leftover turkey! It's got tender chicken, tart green apples, cranberries, pecans, and savory seasonings in a creamy Greek yogurt mayo sauce.
⅓cupplain non-fat Greek yogurtsub with more mayo for dairy free!
½tsp dried thyme
Combine all ingredients in a large bowl.
Mix well to combine. Serve with crackers, in lettuce wraps, or in sandwiches.
Storage: You can make this ahead of time and store it in an airtight container in the fridge for up to 4 days.Protein: For even more protein and less fat, use all Greek yogurt and omit the mayoHow To Poach Chicken Breasts: To poach chicken breasts quickly, cover them with water in a medium sauce pan and bring to a boil. Cover and remove from heat. Let them sit for 10 minutes, then drain and shred!Dairy Free: To Make this dairy free, omit the Greek yogurt and replace with more mayo. Leftover turkey: This chicken salad is the perfect way to use leftover Turkey from Thanksgiving! Simply use that instead of the chicken.