Ingredients:

  • 3 cups (approx. 450 g) Pre-cooked Chicken Breast (shredded or diced medium)
  • 1/2 cup (approx. 60 g) Celery, finely diced
  • 1/2 cup (approx. 60 g) Pecans, roughly chopped and lightly toasted
  • 1/2 cup (approx. 60 g) Dried Cranberries (Craisons)
  • 1/2 cup (120 ml) Mayonnaise (Full-Fat, good quality)
  • 1/4 cup (60 ml) Plain Greek Yogurt (Full-Fat)
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/2 teaspoon (2.5 ml) Worcestershire Sauce (optional)
  • 1/2 teaspoon Fine Sea Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 tablespoon Fresh Parsley, finely chopped

Instructions:

  1. Prepare the 'Crunch' Elements: Toast the chopped pecans in a dry frying pan over medium heat for 3-5 minutes, stirring frequently, until fragrant. Remove immediately and set aside to cool completely. Once cooled, combine the chicken, celery, toasted pecans, and dried cranberries in the large mixing bowl.
  2. Whisk the Dressing: In a small separate bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, and Worcestershire sauce (if using). Taste the dressing mixture and adjust tanginess if desired.
  3. Combine and Season: Pour the prepared dressing mixture over the chicken and add-ins. Gently fold the ingredients together using a rubber spatula until everything is evenly coated. Add the sea salt and freshly ground black pepper, adjusting to taste. Gently fold in the chopped fresh parsley.
  4. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 30 minutes (preferably 1–2 hours) to allow the flavors to meld beautifully. Give the salad one final stir before serving cold.