Ingredients

• 1 pound cooked chicken, cubed (3 cups)
• 3/4 cup celery stalks, diced (3 large)
• 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 or higher
• 1/4 cup mayonnaise (avocado oil mayo used here)
• 2 teaspoons Dijon mustard
• 1 teaspoon vinegar (any kind except balsamic)
• 1/2 teaspoon salt
• Ground black pepper, to taste

Instructions

1. Place the pecans in a small skillet and toast them over low to medium heat, stirring frequently, until they become aromatic and lightly browned. Move them to a cutting board, allow them to cool slightly, then chop into coarse pieces.
2. In a medium-sized bowl, combine the toasted nuts, chicken, celery, onion, parsley, yogurt, mayonnaise, mustard, vinegar, salt, and pepper. Gently stir until everything is evenly mixed. Taste and add more salt if needed.
3. Cover and refrigerate the salad for at least 2 hours. The flavor improves significantly once fully chilled.
4. Serve over leafy greens, with quinoa or brown rice, or use as a filling for a whole wheat chicken salad sandwich.

• Storage: Keep refrigerated in an airtight container for up to 5 days. Freezing is not recommended, as the vegetables and herbs may not maintain their texture.
• Chicken options: Any cooked chicken works well. Baked chicken breast, Instant Pot chicken breast, or meat from a whole cooked chicken are all suitable.
• Onion swaps: White onion or green onion can replace red onion if preferred.
• Optional sweetness: Sliced grapes or chopped apple can be added for a touch of natural sweetness.
• Mayonnaise choices: Avocado oil mayo is used here, but olive oil mayo or vegenaise also work well.
• Yogurt note: Avoid fat-free yogurt, as it can dull the flavor and create a chalky texture. Use plain yogurt with at least 2% fat.