Ingredients
Scale
- 2 large chicken breasts, cooked and shredded (about 3 cups)
- 1 cup plain non-fat or low-fat Greek yogurt
- 1 cup red grapes, halved
- 1/2 cup pecans, roughly chopped and toasted
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Start by preparing your base. If you haven’t cooked your chicken yet, poach or grill the breasts until they reach an internal temperature of 165°F. Once cooled, shred the chicken using two forks or dice it into small cubes. Place the chicken in a large mixing bowl. Add your finely diced celery, minced red onion, and halved red grapes to the bowl. The celery provides a necessary crunch, while the red onion adds a subtle bite that cuts through the creaminess of the yogurt.
- In a separate small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, garlic powder, and fresh parsley. Whisk these ingredients together until the mixture is completely smooth. This dressing serves as the flavor engine for the salad. The Dijon mustard adds depth, while the lemon juice provides the acidity needed to balance the richness of the yogurt. Taste the dressing and add a pinch of salt and pepper according to your preference.
- Pour the yogurt dressing over the chicken and vegetable mixture. Fold everything together gently using a spatula until every piece of chicken is evenly coated. Finally, fold in the toasted pecans. Toasting the pecans for 3-5 minutes in a dry pan before adding them makes a world of difference in flavor and texture. For the best results, cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together perfectly before serving.
- Cook Time: 30 minutes