Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tsp (5ml) kosher salt
  • ½ tsp (2.5ml) black pepper
  • 1 tbsp (15ml) olive oil or chicken broth
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) plain Greek yogurt
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) chopped fresh parsley
  • 1 tbsp (15ml) chopped fresh chives
  • ½ tsp (2.5ml) celery seed
  • ¼ tsp (1.25ml) garlic powder
  • Salt and pepper to taste
  • ½ cup (75g) finely diced celery
  • ½ cup (75g) finely diced red onion (soaked in cold water, then drained)
  • ½ cup (75g) halved red grapes
  • ¼ cup (35g) chopped toasted pecans or walnuts (optional)

Instructions:

  1. Cook the Chicken: Poach, bake, or use rotisserie chicken. Poach: Simmer until cooked through. Bake: Bake at 375°F (190°C) until cooked through. Let cool.
  2. Prepare the Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, parsley, chives, celery seed, garlic powder, salt, and pepper in a medium bowl.
  3. Chop and Combine: Dice the cooked chicken into bite-sized pieces. Combine chicken, celery, red onion, grapes, and nuts (if using) in a large bowl.
  4. Dress the Salad: Pour the dressing over the chicken mixture and gently stir to combine.
  5. Chill and Serve: Cover and refrigerate for at least 30 minutes. Serve chilled.