Ingredients:

  • 700g (1.5 lbs) Cooked Chicken Breast or Thighs, shredded or diced
  • 120g (1 cup) Celery, finely diced
  • 30g (¼ cup) Red Onion, very finely minced
  • 115g (¾ cup) Dried Cranberries (Craisins)
  • 120g (1 cup) Pecan Halves, roughly chopped and lightly toasted
  • 120g (½ cup) Mayonnaise (full-fat recommended)
  • 60g (¼ cup) Plain Greek Yogurt (full-fat or 2%)
  • 15ml (1 Tbsp) Fresh Lemon Juice
  • 5g (1 tsp) Dijon Mustard
  • 2g (½ tsp) Fresh Thyme Leaves, finely chopped
  • 5g (1 tsp) Granulated Sugar or Honey
  • 3g (½ tsp) Kosher Salt
  • 1g (¼ tsp) Freshly Ground Black Pepper
  • 15g (2 Tbsp) Fresh Chives or Flat-leaf Parsley, chopped

Instructions:

  1. Prep the Pecans: Place the pecan pieces in a dry frying pan over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Immediately transfer them to a plate to cool completely.
  2. Shred the Chicken: Ensure the chicken is cool. Shred it using two forks or dice it uniformly. Place the chicken in the large mixing bowl.
  3. Prepare the Aromatics: Finely dice the celery and very finely mince the red onion. Add them, along with the cranberries, to the chicken base.
  4. Whisk the Wet Ingredients: In a small bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, sugar (or honey), and fresh thyme. Whisk vigorously until the dressing is completely smooth and uniform.
  5. Season the Dressing: Add the initial measurements of salt and pepper to the dressing. Taste and adjust. It should taste slightly over-seasoned at this stage.
  6. Combine the Salad: Pour the prepared dressing over the chicken mixture. Use a rubber spatula to gently fold the ingredients until everything is evenly coated. Do not overmix.
  7. Fold in Pecans: Add the cooled, toasted pecans and gently fold them into the salad mixture.
  8. Chill (Crucial Step): Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or ideally for 2 hours, to allow the flavours to marry.
  9. Final Adjustment: Just before serving, stir the salad, sprinkle in the fresh chives or parsley, and check the seasoning one last time. Adjust consistency if needed with a splash of lemon juice or water.