Sonoma Chicken Salad is studded with toasted pecans and dried cranberries in a lightened-up dressing including Greek yogurt & honey for scrumptious sandwiches!
2poundsboneless skinless chicken breastscooked, cooled, & diced (3 to 4 chicken breasts, depending on size)
¾cupdried cranberriesroughly chopped
Instructions
In a large bowl, stir together all of the dressing ingredients until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
Preheat the oven to 350°. Spread out the chopped pecans on a baking sheet and bake for 5 to 8 minutes or until fragrant and light golden brown, watching carefully. Allow to cool.
To the bowl of dressing, add the diced chicken, toasted pecans, and cranberries. Stir to combine until all ingredients are evenly coated with dressing, and refrigerate for at least an hour to chill.
Video
Notes
Remember that chopped nuts will toast quicker than whole nuts. Watch them carefully once they're almost done, as they can quickly go from perfect to burned.
You may swap regular yogurt for the Greek yogurt, but your dressing will turn out thinner/runnier.
You may omit the yogurt and use all mayonnaise in the dressing, if you prefer.
Feel free to substitute your favorite fruits/dried fruits and nuts in this recipe.