Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp lemon juice
  • 0.5 tsp fine sea salt
  • 0.25 cup avocado oil mayonnaise
  • 0.25 cup plain 2% Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.25 tsp freshly cracked black pepper
  • 1 cup red seedless grapes, halved
  • 2 stalks celery, finely diced
  • 0.25 cup red onion, minced and rinsed
  • 0.25 cup toasted pecans or slivered almonds
  • 2 tbsp fresh dill or parsley, chopped

Instructions:

  1. Season the 1.5 lbs of chicken breasts with the sea salt.
  2. Sauté or poach the chicken 12 minutes until the internal temperature hits 165°F.
  3. Move the chicken to a plate for 10 minutes until the juices settle and the meat is cool to the touch.
  4. Cut the cooled chicken into 1/2 inch cubes.
  5. In a large bowl, combine the mayo, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, and black pepper.
  6. Place the minced red onion in a fine mesh strainer and run under cold water for 30 seconds.
  7. Fold the diced celery, rinsed onions, and toasted pecans into the dressing.
  8. Gently stir in the halved red grapes. Fold carefully so you don't crush the fruit.
  9. Add the diced chicken and the fresh dill.
  10. Refrigerate for at least 15 minutes until the flavors have melded and the salad is cold.