For the Chicken Salad

• 3 cups cooked chicken, shredded or chopped – Rotisserie chicken, roasted chicken, or grilled chicken all work well.
• 6 cups mixed greens – Use spinach, romaine, spring mix, or your favorite salad greens.
• 2 medium apples, thinly sliced or diced – Honeycrisp, Gala, Fuji, or Granny Smith provide great flavor and texture.
• ½ cup pecans, toasted and chopped – Add a buttery, nutty crunch to the salad.
• ½ cup dried cranberries – Provide chewy texture and natural sweetness.
• ¼ cup thinly sliced red onion – Adds a mild, crisp bite.
• ½ cup crumbled feta cheese, optional – Adds a creamy, salty contrast.
• ¼ cup fresh parsley, chopped – Adds freshness and color.

For the Honey-Dijon Dressing

• ⅓ cup mayonnaise – Creates a creamy base.
• 2 tablespoons plain Greek yogurt – Adds tanginess while keeping the dressing light and creamy.
• 1½ tablespoons honey – Provides gentle sweetness.
• 1 tablespoon Dijon mustard – Adds a sharp, savory flavor.
• 1 tablespoon apple cider vinegar – Brightens the dressing and balances the richness.
• 1 tablespoon olive oil – Adds smoothness and helps round out the dressing.
• ¼ teaspoon garlic powder – Adds subtle savory flavor.
• ¼ teaspoon salt – Enhances the dressing.
• ¼ teaspoon black pepper – Adds mild seasoning.