Skill level: Easy | Prep Time: 15 minutes | Total Time: 20 minutes
1 lb. Cooked chicken breast, boneless and skinless
1/3 cup Hamilton Ranches pecans, chopped
1/3 cup Dried cranberries or seedless grapes
1 ¼ cup Apples (I used a mix of Golden Delicious and Fuji)
1 tsp Dijon mustard (add more if you prefer a stronger mustard flavor)
½ tsp-1 tsp Honey
2 tbsp. Mayonnaise
1 cup Greek yogurt, plain
1 tbsp. Red wine vinegar
½ tsp Onion power
2 ½ tsp Fresh rosemary (or less if you don’t want a strong rosemary flavor)
Salt and pepper to taste
1 head of romaine lettuce
Season the chicken breast (I used Himalayan pink salt, freshly ground pepper, garlic powder, and paprika) and bake or grill until fully cooked. Place in refrigerator until chilled. This step can be done ahead of time.
Cube the apples and roughly chop the pecans and cranberries.
Cube chicken and add to the cranberry, pecan, and apple mixture in one bowl.
Making the dressing: in another bowl add yogurt, mayo, red wine vinegar, Dijon mustard, onion powder, fresh rosemary (chopped), salt and pepper. Hand mix until well combined. Taste it and make necessary adjustments to suit your taste buds.
Add the dressing to the pecans, cranberries, apples, and chicken. Use a wooden spoon to gently combine the dry and wet mixtures. If your salad is too dry, add more mayo or yogurt. If it’s too wet add more chicken.
Wash and dry the individual romaine leafs. Scoop the chicken salad into each lettuce leaf.
Optional: garnish with more chopped pecans