Cranberry Pecan Chicken Salad

• 2 chicken breasts
• 1/4 cup pecans, toasted and roughly chopped
• 1/3 cup granny smith apple diced
• 1/2 cup dried cranberries, roughly chopped
• 1/5 T shallot, minced
• 1/3 cup Greek yogurt
• 2 T light mayo
• 1 T rosemary, minced

1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
2. Once chicken is cool enough, remove skin and cut meat off bone. Shred chicken breasts or diced.
3. Mix greek yogurt, mayo, apple cider vinegar and rosemary.
4. In large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
5. Season to taste with salt and pepper. Chill at least one hour

chicken breasts, pecans, granny smith apple, cranberries, t, greek yogurt, t, t

Taken from www.epicurious.com/recipes/member/views/cranberry-pecan-chicken-salad-50146485 (may not work)