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Raspberry Pecan Chicken Salad

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A refreshing and satisfying chicken salad combining juicy raspberries and crunchy pecans, perfect for any occasion.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Slow Cooking, Air Frying
  • Cuisine: American
  • Diet: Gluten-Free

Ingredients

Scale
  • 2 chicken breasts (boneless, skinless)
  • 1 cup raspberries (fresh or frozen)
  • 1/2 cup pecans (chopped)
  • 1/4 cup Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Lettuce or mixed greens for serving

Instructions

  1. If using a slow cooker, place the chicken breasts inside, season with salt and pepper, and cover. Cook on low for 240-300 minutes or high for 120-180 minutes until tender. If using an air fryer, cook at 375°F for 15-20 minutes until the internal temperature reaches 165°F.
  2. Once cooked, shred the chicken using two forks and set aside to cool slightly.
  3. In a small bowl, whisk together the Greek yogurt, honey, and Dijon mustard until smooth. Set aside.
  4. In a large mixing bowl, add the shredded chicken, raspberries, and chopped pecans. Drizzle the yogurt dressing over the mixture and gently toss to combine.
  5. Place a generous helping of lettuce or mixed greens on a plate, top with the chicken salad, and enjoy!
  6. Optional: Add more raspberries or pecans on top for an extra pop of texture and flavor.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For meal prep, keep dressing separate until serving.

Nutrition

Find it online: https://daytasty.com/raspberry-pecan-chicken-salad/