Ingredients:

  • 3/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tbsp fresh dill and parsley, finely minced
  • 4 cups shredded rotisserie chicken, chilled
  • 1 cup red grapes, halved
  • 3 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup toasted pecans, chopped
  • Sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Whisk the base. Combine 3/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp lemon juice, and 2 tsp Dijon mustard in a large bowl.
  2. Add aromatics. Fold in 2 tbsp of minced fresh dill and parsley, plus sea salt and cracked black pepper, until the dressing looks speckled and green.
  3. Prepare the chicken. Shred 4 cups of chilled rotisserie chicken into bite-sized pieces.
  4. Chop the vegetables. Fine dice 3 stalks of celery and mince 1/4 cup red onion.
  5. Prep the fruit. Halve 1 cup of red grapes until they are uniform in size.
  6. Toast the nuts. Heat 1/2 cup pecans in a dry pan for 3-5 minutes until they smell fragrant and nutty.
  7. Combine the bulk. Add the chicken, celery, and onion to the dressing bowl.
  8. Incorporate the delicate items. Gently fold in the grapes and pecans.
  9. Chill and set. Let the salad sit in the fridge for at least 30 minutes until the flavors are fully fused.
  10. Final Taste. Check for salt one last time before serving.