Chicken Salad, Sprouts, & Pecans


#16: Salad on salad

a fistful of mixed baby red & green romain
long drizzle of Brianna’s Real French Vinaigrette
large pinch of sprouts (really spicy arugula ones shown here!)
1/3–1/2 cup shredded chicken (used meat left after making stock)
1/2″ sliver red pepper; diced really small
1 skinny green onion
10–15 raisins
1 large tbs plain Greek yogurt
5–7 pecan halves (walnuts would be good too)

  • In a small bowl combine chicken, red pepper, green onion, and raisins with Greek yogurt then lump on greens tossed in dressing. Crumble pecans on top.


  1. Steph says:

    This one is getting made this week for sure. Looks delicious. I’ve been exploring substituting yogurt for mayo/sour cream/etc, so I’m excited to try it in chicken salad.