Chicken Salad Salad

Step 1

If desired, add pecan halves to dry skillet and toast over medium heat until you smell a delicate nutty flavor. Gently move skillet while cooking to ensure even pecan contact with skillet surface. Transfer to a cutting board to chop pecan pieces to desired size. One cup of pecan halves will equal 3/4 cup pieces.

Step 2

In a small bowl, combine Greek yogurt with garlic powder and lemon juice until thoroughly combined. Place in refrigerator to chill while the rest of the meal is prepared.

Step 3

Using a grill pan or skillet, coat with avocado oil and warm over medium heat. Generously salt and pepper on each side before adding to skillet. Sometimes, I salt and pepper one side, add the chicken to the skillet - salt and pepper side down - and add more to the bare side while cooking. Reserve about 1/2 tbsp salt for later.

Step 4

While the chicken cooks, finish chopping the scallions and green pepper if you did not finish ahead of time.

Step 5

Remove the chicken once it is cooked through, approximately 25 minutes - depending upon the size of the chicken breasts. Transfer to a separate bowl and shred with two forks until the chicken pieces are to your desired size.

Step 6

Add the Greek yogurt mixture, scallions, green pepper, dried cranberries, pomegranate seeds, and pecans. Chill in refrigerator until ready to serve.

Step 7

To make this a chicken salad "salad" place over a bed of greens, like a mixture of baby spinach and shredded romaine lettuce. Or, consider using an ice cream scoop to place one or two "spheres" of chicken salad on a large piece of lettuce.