Ingredients:

  • 3 cups cooked, cooled chicken breast, finely shredded or diced (approx. 450g)
  • ½ cup pecan halves or pieces, roughly chopped (approx. 60g)
  • ½ cup dried cranberries (approx. 75g)
  • 2 medium stalks celery, finely diced
  • ½ cup full-fat mayonnaise (approx. 120ml)
  • ¼ cup plain Greek yogurt (approx. 60g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Heat a small, dry skillet over medium-low heat. Add the chopped pecans and toast, stirring constantly, for 4-5 minutes until fragrant and lightly browned. Immediately transfer the toasted pecans to a plate and allow them to cool completely.
  2. Ensure the cooked chicken is completely cooled. Shred or dice the chicken into small, manageable pieces. Finely dice the celery and measure out the cooled pecans and dried cranberries.
  3. In the large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk until the mixture is smooth and homogenous. Season the dressing with salt, black pepper, and the pinch of cayenne (if using). Taste and adjust seasoning.
  4. Add the shredded chicken, diced celery, dried cranberries, and cooled toasted pecans to the bowl with the dressing. Using a rubber spatula, gently fold the mixture together until all ingredients are evenly coated. Avoid overmixing.
  5. Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This chilling time allows the flavors to marry beautifully. Taste again just before serving and add a final small pinch of salt or a drop more lemon juice if needed.