Ingredients:

  • 4 cups (600g) shredded or diced cooked chicken breast
  • 1 cup (150g) red seedless grapes, halved
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (30g) red onion, minced
  • 1/4 cup (30g) toasted pecans
  • 1/2 cup (120g) mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Instructions:

  1. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.
  2. Prepare the chicken by shredding or dicing it into uniform pieces. If using warm chicken, toss it with the lemon juice/vinegar first to allow the acid to prime the protein fibers.
  3. In a large mixing bowl, combine the chicken, halved grapes, diced celery, minced red onion, and chopped parsley.
  4. Pour the creamy dressing over the chicken mixture and fold gently until every ingredient is evenly coated.
  5. Fold in the toasted pecans just before serving to maintain their maximum crunch and structural integrity.