Ingredients:

  • 1 lb (450 g) Cooked Chicken Breast (Rotisserie chicken or freshly poached)
  • ½ tsp (2.5 ml) Fine Sea Salt (for seasoning the chicken)
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • ½ cup (120 ml) Good Quality Mayonnaise
  • ¼ cup (60 ml) Full-Fat Plain Greek Yogurt
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 ml) Apple Cider Vinegar (optional)
  • ½ cup (60 g) Pecans, chopped and lightly toasted
  • ½ medium Granny Smith Apple, finely diced (approx. 75 g)
  • 1 medium Shallot, very finely minced (approx. 20 g)
  • 2 Tbsp (10 g) Fresh Tarragon, finely chopped
  • 1 Tbsp (5 g) Fresh Chives, thinly sliced
  • ½ tsp (2.5 ml) Fine Sea Salt (to taste)
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper (to taste)

Instructions:

  1. If using raw chicken, poach until 165°F (74°C) and cool completely. Shred or finely dice the cooled chicken, place in a large bowl, and season lightly with salt and pepper.
  2. Toast the pecans in a dry pan for 3-5 minutes until fragrant; cool and chop. Finely mince the shallot, dice the apple, and roughly chop the fresh tarragon and chives.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and apple cider vinegar until completely smooth.
  4. Add the toasted pecans, diced apple, minced shallot, tarragon, and chives to the chicken. Pour the dressing over the mixture and gently fold everything together using a spatula until fully coated.
  5. Taste the salad and adjust the salt and pepper seasoning as needed. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.