Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 2 large hard-boiled eggs, chopped
  • 2 stalks celery, finely diced (approx. 100g)
  • 1/4 cup red onion, minced (approx. 40g)
  • 1/4 cup toasted pecans, chopped (approx. 30g)
  • 1/2 cup red grapes, halved (approx. 75g)
  • 3/4 cup 2% plain Greek yogurt (approx. 170g)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prepare the Protein: Shred your 1 lb cooked chicken breast while it is still slightly warm. Note: Warm meat absorbs the dressing better than cold meat. If the chicken is too hot, it will melt the yogurt, so aim for just above room temperature.
  2. Prepare the Eggs: Dice your 2 large hard boiled eggs into 1cm cubes. For a creamier result, you can actually mash one of the yolks into the 1 tbsp Dijon mustard before mixing the rest of the dressing.
  3. Mix the Dressing: In a separate small bowl, whisk the 3/4 cup 2% plain Greek yogurt with the 1 tbsp lemon juice and 1 tbsp Dijon. Whisk until it looks like a velvety cloud. until no lumps remain.
  4. Season the Base: Fold in the 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Note: This ensures the spices are evenly distributed before hitting the bulky ingredients.
  5. Prep the Produce: Finely dice the 2 stalks celery and mince the 1/4 cup red onion. Slice your 1/2 cup red grapes vertically. Vertically sliced grapes look more professional and are easier to stab with a fork.
  6. Toast the Nuts: Toast your 1/4 cup pecans in a dry pan for 3 minutes until they smell like roasted butter. This step is essential for releasing the oils that carry the flavor.
  7. The Initial Fold: Combine the chicken and eggs in the large bowl. Pour the dressing over the top and fold gently. Do not overwork the meat or it will become mushy.
  8. The Final Assembly: Add the celery, onion, grapes, and toasted pecans. Toss lightly until every crevice is coated.
  9. Fresh Herb Infusion: Fold in the 2 tbsp minced fresh dill at the very end. until the aroma of fresh herbs is apparent. Adding them last keeps the herbs from bruising and turning gray.
  10. Chill and Set: Let the salad sit in the fridge for at least 15 minutes. This allows the hydration to stabilize and the flavors to fully connect across the different ingredients.