Ingredients:

  • 3 cups cooked Chicken (breast and thigh recommended), shredded or finely diced
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Celery, finely diced
  • 2 tablespoons Shallot, very finely minced
  • 1/2 cup Toasted Pecans or Walnuts, roughly chopped
  • 1 tablespoon Fresh Dill, chopped (packed)
  • 1 tablespoon Fresh Chives, finely snipped
  • 1/2 cup Good Quality Mayonnaise (Duke’s or Hellmann’s style)
  • 1/4 cup Full-Fat Sour Cream or Plain Greek Yogurt
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon White Wine Vinegar (or cider vinegar)
  • 1/4 teaspoon Smoked Paprika (optional)

Instructions:

  1. Prepare the Chicken: Ensure the chicken is completely cold. Shred or dice the cooked chicken into even, bite-sized pieces (aim for cubes no larger than 1 cm). Place the chicken in the large mixing bowl.
  2. Season the Base: Sprinkle the chicken with the initial salt and pepper. Give it a quick toss to distribute the seasoning.
  3. Mince Aromatics: Fine-dice the celery and mince the shallot very finely. Add the diced celery and minced shallot to the bowl.
  4. Toast Nuts (Optional but recommended): If nuts are not already toasted, gently toast them in a dry pan over medium heat until fragrant (3-5 minutes). Let them cool completely, then roughly chop. Add the chopped nuts, fresh dill, and chives to the bowl with the chicken mixture.
  5. Whisk the Wet Ingredients: In a separate, smaller bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, fresh lemon juice, white wine vinegar, and smoked paprika (if using).
  6. Taste and Adjust Dressing: Taste the dressing and adjust salt, pepper, or vinegar for sharpness as needed.
  7. Gently Combine: Pour the dressing over the chicken and vegetable mixture. Using a rubber spatula, fold the ingredients together gently until everything is evenly coated. Avoid aggressive stirring.
  8. Chill (Crucial Step): Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This resting time allows the flavors to properly meld and results in a cleaner texture.
  9. Final Check and Serve: Just before serving, taste the finished salad one last time and adjust salt, pepper, or lemon juice as needed.