Cranberry Pecan Chicken Salad

I love chicken salad, I could eat it every day on a toasted corn tortilla. Or as a dip for celery or cucumber. Mmm! Here is another yummy chicken salad recipe with some healthy swaps (no mayo!).

Ingredients:

3 Chicken breasts, cooked, and chopped or shredded
2 Stalks Celery, chopped
3/4 - 1 Cup Plain Greek Yogurt
1/3 Cup Dried Cranberries
1/3 Cup Chopped Pecans
2 Green Onions, chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder


Directions:

If you haven't cooked the chicken yet, I recommend boiling it until it reaches a safe temperature. Then, shred or chop.

Combine all ingredients once chicken has cooled. Store in fridge.

Enjoy!