Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 2 large stalks celery, finely diced (approx. 100g)
  • 1 cup red seedless grapes, halved (approx. 150g)
  • 0.5 cup toasted pecans, chopped (approx. 60g)
  • 2 green onions, thinly sliced
  • 0.5 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill or parsley, finely chopped
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 pinch celery seed

Instructions:

  1. Prep the chicken. Cube or shred your 1 lb of cooked chicken into bite-sized pieces. Note: Shredding creates more surface area for the dressing to cling to.
  2. Dice the vegetables. Finely dice the 2 stalks of celery and slice the 2 green onions. Aim for uniform pieces to ensure a consistent crunch in every forkful.
  3. Prepare the fruit. Halve the 1 cup of red grapes. Note: Slicing them lengthwise makes them easier to eat in a sandwich.
  4. Toast the pecans. Heat the 0.5 cup of pecans in a dry pan for 4 minutes until they become fragrant and slightly darker.
  5. Create the dressing base. In a separate small bowl, whisk together the 0.5 cup mayo, 0.25 cup Greek yogurt, and 1 tbsp lemon juice until the mixture is velvety and smooth.
  6. Add the aromatics. Stir the 1 tsp Dijon, 2 tbsp fresh herbs, salt, pepper, and celery seed into the dressing. Note: Mixing the spices into the dressing first ensures even distribution.
  7. Combine the solids. Place the chicken, celery, grapes, and onions into your large mixing bowl.
  8. Execute the fold. Pour the dressing over the chicken mixture and use a spatula to fold gently until every piece is shimmering and coated.
  9. Fold in the crunch. Add the toasted pecans last. Note: Adding them right before serving prevents them from softening in the dressing.
  10. Chill and set. Let the salad rest in the fridge for at least 30 minutes to allow the flavors to marry and deepen.