Ingredients:

  • 2 cups (350 g) Cooked Chicken Breast, shredded or diced
  • 1/2 cup (75 g) Celery, finely diced
  • 2 Tbsp (30 g) Red Onion, very finely minced
  • 1/2 cup (80 g) Dried Cranberries
  • 1/2 cup (70 g) Pecans, roughly chopped, toasted
  • 1/2 cup (120 ml) Mayonnaise (Good Quality)
  • 1/4 cup (60 ml) Plain Greek Yogurt
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, freshly ground
  • 1 Tbsp (5 g) Fresh Parsley, chopped (optional)

Instructions:

  1. Toast the Pecans: Place the chopped pecans in a dry skillet over medium-low heat. Cook for 3–5 minutes, stirring constantly, until fragrant and lightly browned. Immediately transfer them to a plate to cool completely.
  2. Prep the Mix-ins: Dice the cooled chicken, celery, and red onion. Combine the diced chicken, celery, minced red onion, dried cranberries, and most of the cooled, toasted pecans (saving a tablespoon for garnish) in a large mixing bowl.
  3. Whisk the Base: In a small bowl, combine the mayonnaise, Greek yogurt, fresh lemon juice, and Dijon mustard. Whisk until completely smooth and emulsified.
  4. Season the Dressing: Add the salt and freshly ground black pepper to the dressing. Taste and adjust the seasoning now, ensuring it’s pleasantly tart and savoury.
  5. Dress the Salad: Pour the prepared dressing over the solids in the large bowl. Using a rubber spatula, gently fold the ingredients together until the chicken and vegetables are evenly coated, avoiding vigorous stirring.
  6. Finish and Chill: Stir in the optional fresh parsley, if using. Cover the bowl tightly and refrigerate for a minimum of 30 minutes. Chilling allows the flavors to properly meld.
  7. Final Check and Serve: Taste the chilled salad before serving and adjust salt or lemon juice if necessary. Garnish with the reserved toasted pecans.