Ingredients:

  • 1 ½ pounds (680g) cooked chicken breast, shredded or diced
  • 1 cup (120g) red seedless grapes, halved or quartered
  • 1 cup (120g) diced red onion, finely diced
  • 1 cup (120g) celery, finely diced
  • 1 cup (140g) diced red apple, such as Honeycrisp or Gala
  • ½ cup (50g) pecan halves, toasted and chopped
  • ¼ cup (25g) fresh flat-leaf parsley, chopped
  • ½ cup (115g) mayonnaise, full-fat or light
  • ¼ cup (60g) plain Greek yogurt
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, freshly ground

Instructions:

  1. Spread pecans on a baking sheet and toast in a preheated oven until fragrant and lightly browned. Let cool, then coarsely chop.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
  3. In a large mixing bowl, combine the shredded or diced chicken, grapes, red onion, celery, apple, toasted pecans, and parsley.
  4. Pour the dressing over the chicken salad mixture and gently fold until everything is evenly coated.
  5. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
  6. Serve the chicken salad on croissants, lettuce cups, crackers, or as a side dish.