Ingredients:

  • 4 cups (600g) cooked chicken breast, cubed or shredded
  • 3 stalks (100g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/2 cup (75g) green grapes, halved
  • 1/4 cup (30g) toasted pecans or slivered almonds, chopped
  • 1/2 cup (120g) mayonnaise
  • 2 tbsp (30g) Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) cracked black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Dice the chilled chicken into uniform 1/2 inch pieces. Note: Consistent size means every bite is the same
  2. Finely mince the celery and red onion. until they are roughly the size of a grain of rice
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the diced chicken, celery, onion, and grapes.
  5. Pour the dressing over the chicken mixture.
  6. Use a rubber spatula to gently fold the ingredients together until the chicken is velvety and evenly coated.
  7. Gently fold in the toasted nuts and chopped parsley.
  8. Let it sit in the fridge for at least 30 minutes if you have time, as this allows the flavors to marry.