Ingredients:

  • 3 cups (450g) cooked, shredded or diced chicken breast
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (240g) plain 0% or 2% Greek yogurt
  • 1 tablespoon (15g) Dijon mustard
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1 teaspoon (5ml) apple cider vinegar
  • 1 tablespoon (15g) high-quality mayonnaise (Optional)
  • 1 cup (150g) red seedless grapes, quartered
  • 1 stalk celery, finely diced
  • ¼ cup (30g) red onion, very finely minced
  • ½ cup (50g) toasted pecans or walnuts, roughly chopped
  • ¼ cup (35g) dried cranberries or dried cherries

Instructions:

  1. If using rotisserie chicken, remove the skin and bones. Shred the breast meat or dice it into uniform, bite-sized pieces (approx. ½ inch/1.25 cm). Place the prepared chicken into the large mixing bowl and season lightly with salt and pepper.
  2. Wash and chop the grapes, celery, and red onion. Ensure the red onion is very fine. Roughly chop the toasted pecans or walnuts. Add the prepared grapes, celery, red onion, pecans, and dried fruit to the bowl with the chicken.
  3. In a separate small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, and the optional mayonnaise. Whisk thoroughly until the dressing is completely smooth and uniform. Taste the dressing and adjust seasoning if necessary.
  4. Pour the Greek yogurt dressing over the chicken mixture. Using a rubber spatula, gently fold the ingredients together until evenly coated. Do not overmix. Cover the bowl and chill in the refrigerator for a minimum of 30 minutes, allowing the flavors to properly meld and the yogurt to firm slightly.
  5. Before serving, give the salad a final stir. Taste one last time and add a squeeze of lemon or a dash of salt if needed. Serve immediately chilled.