Ingredients:

  • 2 cups cooked chicken breast, diced or shredded
  • 1/2 cup pecan halves
  • 2 medium celery stalks, finely diced
  • 1/4 cup red onion, very finely minced
  • 1/4 cup packed fresh parsley, roughly chopped
  • 1 large Granny Smith apple, cored and diced (skin on)
  • 1/2 cup good quality mayonnaise
  • 2 Tablespoons plain Greek yogurt
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon apple cider vinegar
  • 1 Teaspoon honey or maple syrup
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper

Instructions:

  1. Heat a dry skillet over medium heat. Toast pecans, stirring constantly, until fragrant (about 3-5 minutes). Remove from heat immediately, set aside to cool completely, then coarsely chop.
  2. Dice the cooked chicken, celery, and apple. Mince the red onion finely. Measure out the parsley.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and fully emulsified.
  4. In a large mixing bowl, gently toss the diced chicken, celery, red onion, half of the chopped pecans, and parsley.
  5. Pour the dressing over the chicken mixture and gently fold everything together until just coated—avoid overmixing.
  6. Gently fold in the diced apple last to ensure it maintains its crunch.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. Before serving, sprinkle the remaining toasted pecans over the top for maximum crunch.