cup celery, finely diced
½ cup red seedless grapes, halved (optional but recommended)
⅔ cup mayonnaise (or Greek yogurt for lighter version)
1 tbsp lemon juice or apple cider vinegar
1 tsp Dijon mustard
Salt & black pepper to taste
Optional: 1 tbsp fresh dill or parsley, pinch of curry powder
Pro Tips
Toast the pecans: 350°F for 8 minutes helps deepen their flavor and gives the salad extra crunch.
Use cold chicken:
