Ingredients:

  • 4 cups cooked chicken breast, cubed or shredded
  • 1.5 cups red or green grapes, halved vertically
  • 1 cup celery, finely diced
  • 0.5 cup pecans, toasted and roughly chopped
  • 0.25 cup red onion, minced and soaked in cold water
  • 0.75 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh dill or parsley, finely chopped

Instructions:

  1. Prepare the Protein: Dice 4 cups of cooked chicken breast into uniform 1/2 inch cubes or shred it by hand for a more rustic, deli style look. Note: Uniform cubes provide a better mouthfeel alongside the halved grapes.
  2. Combine the Base: Place the chicken, 1.5 cups halved grapes, and 1 cup finely diced celery into your large mixing bowl.
  3. Mix the Dressing: In your small bowl, whisk together 0.75 cup mayonnaise, 2 tbsp Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp kosher salt, and 0.25 tsp pepper until the mixture is velvety and smooth.
  4. The First Fold: Pour the dressing over the chicken mixture. Use your spatula to gently fold until every piece is shimmering and coated.
  5. Add the Aromatics: Fold in 0.25 cup minced red onion (drained from its soak) and 1 tbsp fresh dill or parsley.
  6. The Crunch Factor: Add 0.5 cup toasted pecans last. Note: Adding these at the end prevents them from softening in the dressing.
  7. The Chill Phase: Cover and refrigerate for 30 minutes. Wait until the bowl feels icy to the touch before serving.
  8. Final Seasoning: Give it one quick stir and a taste. The flavors will have muted slightly while cold, so you may want one extra pinch of salt.