Ingredients:

  • 3 cups (450 g) Cooked Chicken Breast, chilled and cut into 1/2-inch dice
  • 1 cup (150 g) Red Grapes, halved or quartered
  • 1 cup (115 g) Celery, finely diced
  • 1/4 cup (40 g) Red Onion, very finely minced
  • 1/2 cup (60 g) Pecan Halves, toasted and roughly chopped
  • 3/4 cup (180 ml) High-Quality Mayonnaise
  • 1/4 cup (60 ml) Sour Cream or Full-Fat Greek Yogurt
  • 1 Tablespoon (15 ml) Red Wine Vinegar
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1 teaspoon (5 ml) Runny Honey (or Maple Syrup)
  • 1/2 teaspoon (3 g) Kosher Salt, plus more to taste
  • 1/4 teaspoon (1 g) Freshly Ground Black Pepper
  • 1/4 teaspoon (1 g) Garlic Powder (optional)

Instructions:

  1. Toast the Pecans: Place pecans in a dry frying pan over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Immediately remove from heat and transfer to a plate to cool completely. Chop roughly once cooled.
  2. Prepare the Chicken and Crunchies: Ensure the cooked chicken is chilled and cut into consistent 1/2-inch dice. In a large mixing bowl, gently combine the diced chicken, halved grapes, diced celery, minced red onion, and the cooled, toasted pecans.
  3. Whisk the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, sour cream or yogurt, red wine vinegar, Dijon mustard, honey, kosher salt, pepper, and garlic powder (if using). Taste the dressing and adjust salt, pepper, or vinegar as needed for a tangy, balanced flavor.
  4. Assemble and Chill: Pour the dressing over the chicken mixture. Using a rubber spatula, fold the ingredients gently until everything is evenly coated. Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow the flavors to meld completely.
  5. Final Seasoning and Serving: After chilling, give the salad one last taste. Adjust seasonings (often needing a final pinch of salt or pepper) before serving. Serve immediately in toasted brioche, croissants, or crisp lettuce cups.