Ingredients:

  • 4 cups (600g) shredded rotisserie chicken
  • 1/3 cup (80g) mayonnaise
  • 1/3 cup (80g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (130g) red seedless grapes, halved
  • 3/4 cup (100g) celery, finely diced
  • 1/2 cup (60g) toasted pecans, chopped

Instructions:

  1. Shred the rotisserie chicken. Note: Use your hands or two forks to get a mix of shreds and small cubes.
  2. Grab a small bowl and whisk the mayonnaise, Greek yogurt, lemon juice, salt, and pepper. Mix until the dressing is smooth and velvety.
  3. Put the shredded chicken into your large mixing bowl.
  4. Add the finely diced celery. Note: Pat the celery dry first so it doesn't water down the dressing.
  5. Toss in the halved red grapes.
  6. Pour the dressing over the chicken mixture.
  7. Fold gently with a spatula. Stir until every piece of chicken is coated but the grapes are still whole.
  8. Toast the pecans in a pan for 3 minutes until they smell nutty and sizzle slightly.
  9. Stir in the toasted pecans last. Note: This keeps them from getting soggy.