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Servings: 6

Total Time: 20 minutes

  • 1 6 ounce container lemon yogurt
  • 2 Tbsp apple cider vinegar
  • 4 cups chicken breast or thigh, cut into chunks
  • 2 cups red apples, peeled and chopped
  • 2 cups green apples, peeled and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup celery, chopped
  • 1/4 cup small red onion, diced (about 1/3 cup)
  • 1 ounce Gorgonzola cheese
  • 1/2 cup toasted pecans, chopped

Preparation Notes

Recipe courtesy of our friends at Midwest Dairy Council


Combine yogurt and vinegar in a large bowl; whisk until smooth. Stir diced apples in the dressing to coat (this will keep the apples from turning dark). Stir in cranberries, celery, onion and Gorgonzola cheese; cover and chill. To serve, sprinkle toasted pecans over salad.

Recipe courtesy of our friends at Midwest Dairy Association

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