Harvest Chicken Salad With Apple And Pecans

• 1/2 cups Mayonnaise
• 1/2 cups Plain Greek Yogurt
• 1/4 cups Milk
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Honey
• 1 teaspoon Poppy Seeds
• Salt And Black Pepper
• 2 whole Boneless And Skinless Chicken Breasts, Fully Cooked And Shredded
• 1/2 cups Dried Cranberries
• 1 whole Apple, Cored And Diced
• 1 whole Pear, Peeled, Cored And Diced
• 3/4 cups Halved Pecans, Lightly Toasted
• 4 strips Bacon, Cooked Until Crisp And Chopped
• 1/3 cups Crumbled Goat Cheese
• Sliced Bread, Rolls Or Greens (for Serving)

1. In a small bowl, whisk together the mayo, Greek yogurt, milk, vinegar, honey, poppy seeds and salt and pepper to taste. Set aside.
2. In a large bowl, toss together the shredded cooked chicken, cranberries, apple, pear, pecans, bacon and crumbled goat cheese.
3. Pour the dressing on top of the chicken mixture and mix to combine. Adjust seasoning to taste. Serve the chicken salad on bread or a bed of greens. It will store in the fridge for 3-4 days. Enjoy!

mayonnaise, greek yogurt, ubc, apple cider vinegar, honey, poppy seeds, salt, chicken breasts, cranberries, apple, bacon, goat cheese, bread

Taken from tastykitchen.com/recipes/salads/harvest-chicken-salad-with-apple-and-pecans/ (may not work)