Chicken, Apple and Pecan Salad from Applewood Manor Bed and Breakfast

Enjoy this classic favorite from Applewood Manor Bed & Breakfast

Ingredients

• 2 cups chopped kale leaves
• 1/2 cup dried cranberries or cherries
• 1 Granny Smith apple , diced
• 1 Pink Lady or Honey crisp apple diced
• 1/2 cup pecans, chopped
• 1 cup grapes quartered

FOR THE CHICKEN SALAD:

• 2 boneless, skinless thin-sliced chicken breasts (you can substitute rotisserie chicken chopped)
• Kosher salt and freshly ground black pepper
• 1/3 cup plain Greek yogurt
• 1/4 cup diced red onion
• 2 stalks celery, diced
• 2 tablespoons mayonnaise, optional
• 2 tablespoons sliced almonds
• 1 tablespoon freshly squeezed lemon juice, or more, to taste - 1/2 lemon in dressing 1/2 lemon over chicken to bake

DIRECTIONS

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

In a medium bowl, combine chicken, Greek yogurt, red onion, celery, mayonnaise, almonds and lemon juice; season with salt and pepper, to taste. Set aside.

To assemble, combine chicken mixture, kale, cranberries or cherries, apples, pecans and grapes and serve.

This can be made into large mason jars divided into 4 portions - put chicken mixture in the bottom of the jar then add grapes, apples, pecans and kale on top. Mix before eating - this keeps kale from getting soggy.

Enjoy this classic favorite from Applewood Manor Bed & Breakfast