Ingredients:

  • 3 cups cooked, deboned, and shredded or diced roasted chicken (approx. 450 g)
  • 1 cup Pecans or Walnuts, roughly chopped
  • 3 stalks Celery, finely diced
  • 2 tablespoons Red Onion, very finely minced
  • 1/4 teaspoon Coarse Sea Salt (plus more to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 3/4 cup High-quality Mayonnaise
  • 1/4 cup Full-fat Plain Greek Yogurt
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Fresh Tarragon, finely chopped
  • 1 tablespoon Fresh Chives, snipped

Instructions:

  1. Toast the Nuts: Preheat a small, dry frying pan over medium heat. Add the chopped pecans and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Immediately transfer to a plate to cool. This is crucial for maximum crunch and flavour.
  2. Prep the Chicken: Ensure the roasted chicken is completely cool. Shred the meat, or dice it into bite-sized 1/2-inch pieces. Place the chicken in the large mixing bowl.
  3. Dice Aromatics: Finely dice the celery and very finely mince the red onion. Add both to the chicken.
  4. Whisk the Wet Ingredients: In a separate medium bowl, combine the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk until smooth and completely emulsified.
  5. Incorporate Herbs: Gently fold the chopped fresh tarragon and chives into the dressing. Season the dressing with 1/4 teaspoon each of salt and pepper.
  6. Dress the Salad: Pour the prepared creamy dressing over the chicken, celery, and onion mixture.
  7. Combine Textures: Add the cooled, toasted pecans. Using a rubber spatula, fold all ingredients together gently until the chicken is evenly coated. Take care not to mash the chicken.
  8. The Non-Negotiable Chill: Cover the mixing bowl tightly and refrigerate for a minimum of 30 minutes. This chilling time allows the tarragon and lemon flavours to fully marry with the creamy base.
  9. Final Seasoning Check: Before serving, give the salad a final stir. Taste a small amount and adjust seasoning, adding more salt, pepper, or a tiny squeeze of lemon juice if needed.