Ingredients:

  • 1 lb (450g) Cooked Chicken Breast or Thighs, cooled
  • 1 cup (150g) Dried Cranberries (sweetened)
  • 1 cup (100g) Pecans or Walnuts, roughly chopped
  • 2 stalks Celery, finely diced
  • 1/4 cup Red Onion or Shallot, finely minced
  • 1/2 cup (120ml) Mayonnaise (full-fat, good quality)
  • 1/4 cup (60ml) Plain Greek Yogurt (full-fat)
  • 1 Tbsp (15ml) Fresh Lemon Juice
  • 1 tsp (5ml) Dijon Mustard
  • 1 tsp (5ml) Granulated Sugar or Honey
  • 1/2 tsp Sea Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Parsley or Chives, finely chopped

Instructions:

  1. Toast the Nuts: Gently toast the chopped pecans/walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside and allow them to cool completely.
  2. Prep the Components: Ensure the cooked chicken is chilled. Shred the chicken using two forks or dice it into 1/2-inch cubes. Place the chicken in a large mixing bowl, along with the diced celery, minced onion, cooled nuts, and dried cranberries.
  3. Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Add the sugar/honey, salt, and pepper. Taste and adjust seasoning. Stir in the chopped fresh herbs.
  4. Combine and Chill: Pour the prepared dressing over the chicken mixture. Use a spatula to gently fold the ingredients until the chicken is evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally 2 hours, to allow the flavors to deepen.
  5. Adjust and Serve: Before serving, give the chicken salad a final stir. If the salad seems too thick, stir in 1-2 teaspoons of cold water to reach the desired creamy texture. Taste one last time and adjust the seasoning (salt, pepper, or lemon juice) if necessary.