Ingredients

The following ingredients have 6 Servings
  • 1 lb cooked chicken (3 cups cubed)
  • 3/4 cup 3 large celery stalks (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup parsley or dill (finely chopped (optional))
  • 1 cup pecans, almonds or cashews
  • 1/2 cup plain yogurt (2+% fat)
  • 1/4 cup mayo (I used avocado oil mayo)
  • 2 tsp Dijon mustard
  • 1 tsp any vinegar (except balsamic)
  • 1/2 tsp salt
  • Ground black pepper (to taste)

Instruction

  • In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
  • In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
  • Refrigerate for at least 2 hours as salad tastes best cold.
  • Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.