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Rosemary Apple Pecan Chicken Salad

Rosemary Apple Pecan Chicken Salad
Rosemary Apple Pecan Chicken Salad
This healthy recipe comes from NDSU Extension.


1 lb. boneless, skinless chicken breast, cooked, cooled and diced into small cubes

1 ¼ c. gala or Fuji apple, chopped

1/3 c. chopped pecans

1/3 c. dried cranberries, roughly chopped

Lettuce or whole grain bread for serving



1 – 5.3 oz. container fat-free plain Greek yogurt

2 Tbsp. mayonnaise

1 Tbsp. red wine vinegar

2 ½ tsp. fresh rosemary, finely chopped

1 tsp. Dijon mustard

½ tsp. honey

½ tsp. onion powder

Salt and fresh ground black pepper to taste


Combine chicken, apples, pecans and cranberries in a large mixing bowl. In a separate, small mixing bowl stir together dressing ingredients. Season with salt and pepper to taste. Pour dressing over chicken mixture and toss to evenly coat. Serve on lettuce leaves or whole grain bread.

Makes 4 servings.

Per Serving: about 310 calories, 15 grams (g) of fat, 18 g carbohydrate, 28 g protein, 2 g fiber and 125 mg sodium

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