Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked chicken breast or thighs, cubed or shredded
  • 3-4 strips bacon, cooked to a crisp and roughly chopped
  • 1 small apple, diced (about 3/4 cup)
  • ⅓ cup diced celery (~1 stalk)
  • ¼ cup diced red onion
  • 3 Tbsp. chopped pecans, toasted 
  • 1/4 cup dried cranberries (may substitute dried cherries or raisin)
  • 2 tsp. fresh rosemary (or 1/2 tsp. dried) 
  • ½-⅔ cup mayo (such as Primal Kitchen mayo)
  • Salt and pepper to taste

Instruction

  • Cook the bacon in a skillet over medium-high heat until crisp. Remove from the heat and place on a paper towel-lined plate and set aside. 
  • To toast the pecans: add to a skillet over medium-low heat and stir every minute or so, cooking until pecans give off a toasted aroma, about 5-6 minutes. Remove from the heat and set aside. 
  • Prep the remaining ingredients. 
  • Combine all of the ingredients in a medium bowl. Stir to combine. 
  • Serve over a bed of greens and garnish with additional toasted chopped pecans, rosemary, sliced green onion, and/or black pepper if desired.