Name: Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 4 cup cooked chicken (shredded or diced, from about 1 rotisserie chicken); ¾ cup mayonnaise; ¼ cup plain Greek yogurt (or sour cream); 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 2 celery ribs (finely diced); 1 cup red seedless grapes (halved); ½ cup pecans (toasted and chopped); 2 tablespoon red onion (minced); 2 tablespoon fresh dill (chopped, or parsley); ¾ teaspoon kosher salt; ½ teaspoon black pepper

Instructions

Make the dressing
Make the dressing:
In a large bowl, whisk ¾ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ¾ teaspoon kosher salt, and ½ teaspoon black pepper until smooth.
Combine
Combine:
Add 4 cups shredded chicken, 2 diced celery ribs, 1 cup halved grapes, ½ cup toasted pecans, 2 tablespoons minced red onion, and 2 tablespoons chopped dill. Fold gently until everything is evenly coated.
Season and serve
Season and serve:
Taste the chicken salad and adjust the salt, pepper, or lemon. Serve right away, or cover and chill for 30 minutes to let the flavors blend.

Tips

Rotisserie chicken is the fastest option and adds great flavor, but you can poach 1½ pounds chicken breasts in simmering salted water for 15 minutes instead. Toasting the pecans for 5 minutes in a dry skillet brings out their flavor. Swap the grapes for diced apple or dried cranberries for a fall chicken salad.