Chicken & Pecan Salad

1. 1

   In a skillet, grill or griddle pan over medium heat, add butter. Once melted, add chicken breast and season with black pepper. Cook 7 minutes each side, until juices run clear and no longer pink. Set aside to cool before cutting into bite-sized cubes.

2. 2

   In a mixing bowl, add diced green apple, pecan halves, and bacon bits. Stir gently. Fold in yogurt, honey, and chicken. Cover with plastic wrap and refrigerate at least 30 minutes.

3. 3

   When ready to serve, stir gently. If assembling sandwiches, feel free to include your favorite add-ins, such as sliced tomato, avocado, red onion, lettuce, etc. We love these served with sweet potato fries. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.