Cranberry-Walnut Chicken Salad

Aubrey and I can live off of chicken salad for days. Aubrey usually makes his favorite chicken salad, which is so good. However, I saw this chicken salad recipe and wanted to give it a try. I used walnuts instead of pecans because that's what I had on hand. I also used Greek yogurt and added some apples to give it a good crunch. Aubrey says that this is his new favorite chicken salad recipe. The cranberries accent the salad really well, and the red wine vinegar really brings out the flavors.


Ingredients:
4 cups of cubed cooked chicken
1 cup walnuts, coarsely chopped
1 rib celery, finely diced

2-4 Tablespoons finely minced shallot
1 cup dried cranberries
1 Granny Smith apple, chopped
1/3 cup Canola Mayo
2/3 cup low-fat Greek yogurt
2 Tablespoons red wine vinegar
2 Tablespoons minced flat-leaf parsley
1/2 teaspoons salt
1/2 teaspoons pepper

Directions:
Combine all ingredients in a large mixing bowl. Mix well until thoroughly combined. Adjust shallot and seasoning to taste. Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld. Serve.

Source: Annie's Eats, originally from Smitten Kitchen