Pistachio and Cranberry Chicken Salad

Adapted from this lovely recipe from Plum Pie:


  • 2 chicken breasts (bone-in, skin-on)
  • 1/4 cup pistachios, salted/roasted and chopped
  • 1/3 cup apples, minced
  • 1/2 cup dried cranberries, chopped
  • 1 tbs shallots, minced
  • 1/2 cup Greek yogurt
  • 2 tbs mayo (I used the new Olive Oil stuff..)
  • 1 tbs white wine vinegar (or apple cider vinegar)
  • 1 tbs rosemary, minced
  1. Preheat oven: 375F
  2. Lightly coat chicken in olive oil. Sprinkle with salt and pepper. Roast in oven for ~35 min or until fully cooked through. Set aside to cool.
  3. Mince apples and coat in vinegar.
  4. Add apples in a big bowl with pistachios, shallots, and rosemary.
  5. Shred chicken with a fork and knife into small bite-size pieces. Lightly salt. Add to mixture.
  6. Toss with yogurt and mayo. set in fridge to cool ~1hr.

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