Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 stalks celery, diced
- 1/4 cup diced red onion
- 1/4 cup plain non-fat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley or chives, chopped (optional, for garnish)
Instructions:
- Prepare Chicken: Begin by cooking the chicken breast until fully cooked. You can use your preferred method, such as boiling, grilling, or baking. Once cooked, allow the chicken to cool before dicing or shredding it into bite-sized pieces.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked chicken, dried cranberries, chopped pecans, diced celery, and diced red onion. Gently toss the ingredients until they are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the plain non-fat Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until smooth and well combined. Season the dressing with salt and pepper to taste.
- Coat Salad with Dressing: Pour the dressing over the chicken salad mixture in the large bowl. Carefully toss the salad until all ingredients are evenly coated with the dressing.
- Chill Salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Garnish and Serve: Before serving, garnish the Weight Watchers Cranberry Pecan Chicken Salad with chopped fresh parsley or chives, if desired. Serve the chilled salad as a light and satisfying meal option.
