Ingredients:

  • 4 cups (600g) cooked chicken breast, shredded
  • 1 cup (150g) red seedless grapes, halved
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/3 cup (40g) toasted pecans, chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80g) Greek yogurt, plain
  • 1/3 cup (75g) mayonnaise, light
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/8 tsp (0.5g) smoked paprika

Instructions:

  1. Prepare the texture components: halve the red grapes and finely dice the celery and red onion. Toast the pecans in a dry skillet over medium heat until fragrant.
  2. Prepare the dressing: in a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and smoked paprika until smooth.
  3. Combine the shredded chicken, halved grapes, diced celery, minced onion, and toasted pecans in a large mixing bowl.
  4. Pour the dressing over the chicken mixture and gently fold with a spatula to combine without crushing the grapes.
  5. Fold in the chopped fresh parsley and chill in the refrigerator for 30 minutes before serving to allow flavors to meld.