Ingredients:

  • 2 lbs Cooked Chicken Breast (shredded or diced)
  • ½ cup Mayonnaise (full-fat)
  • ¼ cup Greek Yoghurt (plain, full-fat)
  • ½ cup Dried Cranberries
  • ½ cup Pecans (lightly toasted and coarsely chopped)
  • 2 large stalks Celery (finely diced)
  • 1 small Shallot (very finely minced)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Fine Sea Salt (to start)
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Curry Powder (optional)
  • 3 medium Crisp Apples (Granny Smith or Honeycrisp)
  • 2 Tbsp Lemon Juice (for anti-browning solution)
  • 1 Tbsp Fresh Parsley or Chives (chopped, for garnish)

Instructions:

  1. Prep the Components: Ensure the chicken is shredded or diced uniformly. Toast the pecans lightly in a dry pan until fragrant (about 3 minutes), then coarsely chop. Finely dice the celery and shallot.
  2. Whisk the Dressing: In the large mixing bowl, whisk together the mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, salt, pepper, and the optional curry powder until smooth and fully emulsified. Taste and adjust seasoning if needed.
  3. Combine Wet and Dry: Add the prepped chicken, dried cranberries, chopped pecans, diced celery, and minced shallot into the dressing bowl.
  4. Fold Gently: Using a spatula, gently fold the mixture until everything is evenly coated. Take care not to overmix, as this can break down the chicken texture.
  5. Chill to Meld: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This chilling time is vital for the flavours to marry and the salad to firm up slightly.
  6. Prepare Anti-Browning Soak: In a shallow dish, combine the 2 Tbsp of lemon juice with 4 Tbsp of cold water.
  7. Slice the Apples: Just before serving, core the apples. Using a sharp knife or a mandoline, slice the apples into rounds approximately ¼ inch (5–6 mm) thick.
  8. Prevent Oxidation: Immediately place the apple slices into the lemon-water soak for 30 seconds, ensuring they are coated. Pat the slices dry very gently with a paper towel.
  9. Assemble the Bites: Remove the chicken salad from the fridge. Using a small spoon or a piping bag, place a generous dollop of the chicken salad onto the centre of each apple slice.
  10. Garnish and Serve: Garnish the bites with a sprinkle of fresh chopped parsley or chives. Serve immediately.