Cranberry Pecan Greek Yogurt Chicken Salad Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prep Chicken and Scallions

   Dice or shred the 5 oz roasted chicken breast into bite-sized pieces. Finely chop the 2 Tablespoons scallions.

   10 min
2. 02

   Assemble the Salad

   In a medium bowl, combine the diced chicken, chopped scallions, 2 Tablespoons cranberries, and 2 Tablespoons pecans. Stir in the 2 Tablespoons Greek yogurt, mixing until all the ingredients are evenly coated.

   5 min
3. 03

   Season the Salad

   Add a touch of sea salt to the salad. Mix everything well to distribute the seasoning evenly.

   2 min
4. 04

   Chill and Serve

   Cover the bowl and refrigerate the salad for at least 25 minutes, giving the flavors time to meld and deepen.

   When you're ready to serve, try spooning it into a halved avocado for a quick meal. It makes for a satisfying lunch.

   28 min
5. 05

   Serving Ideas

   This chicken salad pairs well with other simple dishes. Consider serving it alongside chipotle fried egg avocado toast, an easy black bean soup, or an easy avocado egg quinoa breakfast bowl for a more complete meal.