Chicken salad with grapes, celery, and pecans, tossed in a creamy dressing. Serve it up on a bun or lettuce wrap as a cool and tasty lunch.
Ingredients
3 ½cupscooked chickenshredded
2stalks celerychopped
⅔cupsred grapeshalved
½cupchopped pecans
½medium red oniondiced
⅔cupmayonnaise
2Tablespoonsplain Greek yogurtor sour cream
2Tablespoonschopped parsleyoptional
1teaspoondijon mustard
½teaspoonlemon juice
salt and pepperto taste
Instructions
In a large bowl, stir together mayonnaise, yogurt, dijon mustard, lemon juice, salt, and pepper.
Add remaining ingredients and toss to combine.
Cover and refrigerate until serving. Serve on a bun, bed of lettuce, or crackers.
Notes
Although not required, I recommend refrigerating for at least 1 hour to allow the flavors to incorporate.Refrigerate in an airtight container for up to 3 days. Stir in a bit of extra mayo before serving if the salad dries out.