Harvest Cranberry Pecan Chicken Salad

My good friend just served this at my shower.  Everyone was asking for the recipe.  I didn't try it until the very end because I am picky about chicken salad but I loved it and definitely wanted more!

Harvest Cranberry Pecan Chicken Salad
From Kristin Wynder

3-4 cups of rotisserie chicken (get what you can off your chicken)
1/2 cup pecans (or walnuts)
2/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1 cup dried cranberries
3 tablespoons shallot, minced
2/3 cup Greek yogurt
4 tablespoons mayo
4 tablespoons apple cider vinegar
 2 tablespoons rosemary, minced

Directions:
Shred rotisserie chicken (try to get the good non-fatty parts off) using your fingers or utensils.
Mix together Greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine, shredded chicken, pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
Crostini’s:
Preheat oven to 350 degrees. Slice baguettes, arrange on a baking sheet, and brush both sides with olive oil then season with a little salt and pepper. Bake until golden brown, 15 to 20 minutes. Let cool. Top with Harvest Chicken Salad and arrange on serving platter.