Description
A vibrant, protein-packed chicken salad with toasted pecans and a tangy yogurt dressing. Perfect for health-conscious meals, this easy-to-make recipe is creamy, crunchy, and customizable for any occasion.
Ingredients
Cooked Chicken (1 pound, 3 cups cubed, grilled, roasted, or boiled)
Celery (3/4 cup, diced from 3 large stalks)
Red Onion (1/4 cup, finely chopped)
Parsley or Dill (1/4 cup, optional)
Pecans (1 cup, toasted, substitute almonds or cashews)
Plain Yogurt (1/2 cup, 2% fat or higher)
Mayo (1/4 cup, standard or avocado oil)
Dijon Mustard (2 teaspoons)
Vinegar (1 teaspoon, not balsamic)
Salt (1/2 teaspoon, adjust as needed)
Black Pepper (to taste, freshly ground)
Instructions
Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant
Finely chop celery, red onion, and herbs
In a bowl, combine cubed chicken, celery, red onion, and toasted pecans
Whisk yogurt, mayo, Dijon mustard, vinegar, salt, and pepper
Pour dressing over chicken mixture and stir to coat evenly
Refrigerate for at least 2 hours before serving
Notes
Use unsalted yogurt if reducing sodium
Adjust herbs based on preference (celery seed or herbs de Provence work well)
Store in an airtight container for up to 3 days
Refrigerate for best flavor development
- Prep Time: 15
- Cook Time: 5
- Category: DINNER
- Method: Chopping and Mixing
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 15mg