Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp salt (2.5ml)
  • 1/4 tsp black pepper (1.25ml)
  • 1 cup (150g) red grapes, halved or quartered
  • 1/2 cup (50g) celery, finely diced
  • 1/2 cup (50g) pecans, toasted and chopped
  • 1/4 cup (15g) red onion, finely minced
  • 2 tbsp (30ml) fresh parsley, chopped
  • 1 tbsp (15ml) fresh tarragon, chopped
  • 1/2 cup (120ml) mayonnaise
  • 2 tbsp (30ml) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp salt (1.25ml)
  • 1/8 tsp black pepper (0.6ml)
  • Pinch of cayenne pepper

Instructions:

  1. Cook the chicken until it reaches an internal temperature of 165°F (74°C). Let it cool slightly.
  2. Once cooled, shred or dice the chicken into bite-sized pieces.
  3. In a large mixing bowl, combine the shredded chicken, grapes, celery, pecans, red onion, parsley, and tarragon.
  4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and cayenne pepper until smooth.
  5. Pour the dressing over the chicken and grape mixture. Gently stir until everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Give it a good stir before serving. Taste and adjust seasoning if needed.