Servings: Serves 4
Ingredients
- 2 cups cooked chicken breast or thighs, cubed or shredded
- 3–4 strips bacon, cooked to a crisp and roughly chopped
- 1 small apple, diced (about 3/4 cup)
- ⅓ cup diced celery (~1 stalk)
- ¼ cup diced red onion
- 3 tablespoons chopped pecans, toasted
- 1/4 cup dried cranberries (may substitute dried cherries or raisin)
- 2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried)
- ½–⅔ cup mayo (such as Primal Kitchen Avocado Oil Mayo)
- Salt and pepper to taste
Instructions
- Cook the bacon in a skillet over medium-high heat until crisp. Remove from the heat and place on a paper towel-lined plate and set aside.
- To toast the pecans: add to a skillet over medium-low heat and stir every minute or so, cooking until pecans give off a toasted aroma, about 5-6 minutes. Remove from the heat and set aside.
- Prep the remaining ingredients.
- Combine all of the ingredients in a medium bowl. Stir to combine.
- Serve over a bed of greens and garnish with additional toasted chopped pecans, rosemary, sliced green onion, and/or black pepper if desired.
Notes
Save 20% on all Primal Kitchen products with code REALFOOD20 at checkout.
Leftover chicken, rotisserie chicken, or Instant Pot Shredded Chicken works great in this recipe. In this post we show you how to make the perfect chicken breast.
Store Cranberry Chicken Salad in a glass container for up to 4-5 days in the fridge.
Nutrition Information
- Serving Size: 1/4th recipe
- Calories: 400
- Fat: 29g
- (Sat Fat: 4g)
- Sodium: 535mg
- Carbohydrate: 13g
- (Fiber: 2g
- Sugar: 10g)
- Protein: 23g