3cupscooked, shredded chicken(such as from a rotisserie chicken)
2stalks celery,diced
1cuptoasted pecans,chopped
1cupred grapes,quartered
Kosher salt and ground black pepper,to taste
Instructions
In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, vinegar, tarragon, sugar, garlic salt, and onion powder.
Stir chicken, celery, pecans, and grapes into the mayonnaise mixture until well combined. Taste and season with kosher salt and ground black pepper, if desired. Cover and refrigerate for at least 2 hours, or up to 2 days.
Notes
White or Dark Meat: If you like dark meat, it adds great flavor to chicken salad. We like a combination of both white and dark, but you can use whichever you prefer.
Use the meat from a store-bought rotisserie chicken for an easy, flavorful shortcut.
Cook the Chicken at Home: If you’re cooking the chicken at home, you’ll need about 1 ½ pounds of raw boneless, skinless chicken. Boil the chicken until cooked through (about 15-18 minutes), and then shred with two forks or dice into small pieces when it’s cool enough to handle.
Use a high-quality mayonnaise, since this contributes a lot of flavor to the dish. I prefer Duke’s brand. A whole milk Greek yogurt is also best.
Add More or Less Mayonnaise or Yogurt: The amount of dressing in a chicken salad recipe is truly a matter of preference. I like to err on the side of less dressing; however, if you like a wetter salad, increase the yogurt or mayo to taste.
Cooking just for two? Cut all of the ingredients in half to prepare a smaller portion. If you’d like to serve a larger crowd, you can easily double or triple all of the ingredients.