Ingredients:

  • 450g chicken breasts
  • 15ml olive oil
  • 2.5g salt
  • 1.2g black pepper
  • 240g diced Granny Smith apple
  • 80g dried cranberries
  • 60g toasted pecans
  • 3 stalks celery, diced
  • 40g minced red onion
  • 120g mayonnaise
  • 60g Greek yogurt
  • 30ml maple syrup
  • 15g Dijon mustard
  • 15ml lemon juice
  • 1.2g garlic powder

Instructions:

  1. Heat 15ml olive oil in a skillet over medium high heat.
  2. Season 450g chicken breasts with 2.5g salt and 1.2g black pepper.
  3. Cook 6-7 minutes per side until the internal temperature hits 74°C.
  4. Let the meat rest for 5 minutes Note: this keeps the juices inside the meat before dicing into small cubes.
  5. Whisk 120g mayonnaise, 60g Greek yogurt, 30ml maple syrup, 15g Dijon mustard, 15ml lemon juice, and 1.2g garlic powder in a small bowl until the mixture is a smooth, pale gold.
  6. Toss the diced chicken, 3 stalks of diced celery, 40g minced red onion, and 80g dried cranberries in a large bowl.
  7. Pour the dressing over the chicken mixture and fold gently with a spatula.
  8. Stir in 240g diced Granny Smith apple and 60g toasted pecans just before serving Note: this preserves the crunch.