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Cranberry Pecan Chicken Salad on a plate
Andre Lewis

Cranberry Pecan Chicken Salad

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Prep Time 1 hour 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs trimmed
  • 1 tsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup pecan halves roughly chopped
  • 1/3 cup dried cranberries roughly chopped
  • 1/4 cup plain whole-milk Greek yogurt
  • 3 tbsp mayonnaise
  • 1 tsp finely grated orange zest
  • 1 tsp apple cider vinegar
  • 4 medium croissants about 3 oz each, split horizontally
  • 4 butter lettuce leaves washed and thoroughly dried

Method
 

  1. Heat oven to 425°F. Rub thighs with oil, salt, and pepper; arrange in a small roasting pan. Roast 22 to 28 minutes until thickest centers reach 165°F.
  2. Meanwhile, toast chopped pecans in a dry skillet over medium-low 3 to 4 minutes, stirring often. Cool on a plate.
  3. Cut chicken into 1/2-inch pieces; spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder; chilling is included in prep time.
  4. Mix yogurt, mayonnaise, orange zest, and vinegar. Fold in cold chicken, cranberries, and cooled pecans to coat lightly.
  5. Place one dry lettuce leaf on each croissant bottom; divide salad among them. Close without flattening.
  6. Serve cold or refrigerate at 40°F or below; transport with ice packs.