Ingredients:

  • 5 lbs Cooked Chicken (Breast/Thigh mix), shredded or diced
  • 3 large stalks Celery, finely diced
  • 1/4 cup Red Onion, finely minced
  • 1/2 cup Pecans, roughly chopped and toasted
  • 3/4 cup Full-Fat Mayonnaise
  • 1/4 cup Plain Greek Yogurt (Full Fat)
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard (Smooth type)
  • 1 tbsp Fresh Dill, finely chopped
  • 2 tbsp Fresh Parsley (Flat-leaf), finely chopped
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Caster Sugar (Optional)

Instructions:

  1. Toast the Pecans: Place the chopped pecans in a dry, small pan over medium heat. Toast for 3–5 minutes, stirring constantly, until fragrant and lightly golden. Remove immediately to a cool plate. Finely dice the celery and mince the red onion. Place them in the large mixing bowl.
  2. Prepare the Chicken: Ensure the cooked chicken is completely cool. Shred or dice it into uniform 1/2-inch (1.25 cm) pieces. Add the cooled chicken to the bowl with the celery and onion.
  3. Whisk the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until smooth and completely emulsified.
  4. Season the Dressing: Stir in the fresh dill, parsley, Kosher salt, black pepper, and optional sugar. Taste the dressing; it should taste slightly strong, as it will mellow out when mixed with the chicken.
  5. Assemble and Combine: Pour about three-quarters of the prepared dressing over the chicken and vegetable mixture. Gently fold using a spatula until everything is coated. Avoid over-mixing. Add more dressing if needed. Fold in the toasted pecans.
  6. Chill: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This chilling time is vital for the flavors to marry properly.
  7. Final Check: Just before serving, give the Chicken Salad one final stir. Taste again and adjust the salt, pepper, or a tiny splash of lemon juice if necessary.