Instructions:
- Toast the chopped pecans lightly in a dry skillet over medium heat until fragrant (about 3-5 minutes). Remove from heat and allow to cool completely.
- Finely dice the celery and very finely mince the red onion. Halve the grapes and roughly chop the parsley.
- In a large mixing bowl, combine the cooked chicken, prepared celery, grapes, minced red onion, and cooled toasted nuts.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest until smooth.
- Season the dressing generously with salt and pepper. Taste the dressing to ensure it is bright.
- Pour the dressing over the chicken mixture. Gently fold everything together using a rubber spatula until just combined. Do not overmix.
- Fold in the fresh parsley at the very end.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Before serving, give the salad one final stir and adjust seasoning if necessary. Serve chilled on toasted sourdough or lettuce cups.