Ingredients:

  • 1.5 lbs boiled chicken breast, chilled and diced into 1/2-inch cubes
  • 1.5 cups red seedless grapes, halved and patted dry
  • 1 cup celery, finely diced and patted dry
  • 1/2 cup toasted pecans, roughly chopped
  • 1/4 cup red onion, minced and soaked in cold water
  • 2 tbsp fresh chives, finely chopped
  • 3/4 cup avocado oil mayonnaise
  • 1/4 cup plain full-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Mince 1/4 cup red onion and submerge it in a small bowl of ice cold water. Let it sit for 10 minutes while you prep the rest.
  2. Take your 1.5 lbs boiled chicken breast and cut it into uniform 1/2 inch cubes. It should feel firm and cold to the touch.
  3. Halve 1.5 cups red seedless grapes and finely dice 1 cup celery. Pat them dry with a towel until they are no longer slick.
  4. In a dry pan over medium heat, toast 1/2 cup roughly chopped pecans for 3-5 minutes until you smell a deep, toasted aroma.
  5. In your large glass bowl, combine 3/4 cup avocado oil mayonnaise, 1/4 cup Greek yogurt, 1 tbsp Dijon mustard, and 1 tbsp lemon juice.
  6. Stir in 1/2 tsp black pepper and 1/2 tsp smoked paprika. The dressing should look creamy with tiny red flecks.
  7. Drain the red onions well and add them to the dressing along with 2 tbsp finely chopped chives.
  8. Toss in the diced chicken and celery. Fold gently with a spatula until every piece is coated in a velvety layer.
  9. Gently fold in the halved grapes and toasted pecans. Do this carefully so you don't crush the fruit.
  10. Cover and refrigerate for at least 1 hour. This is when the flavors marry and the dressing sets.