A light and refreshing Chicken Salad with Grapes and Pecans, combining juicy grapes, crunchy pecans, and tender chicken in a creamy dressing.

2 cups cooked chicken breast, shredded

1 cup red grapes, halved

1/2 cup toasted pecans, chopped

1/4 cup plain Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon lemon juice

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (optional)

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In a large bowl, combine the shredded chicken, halved grapes, and chopped pecans.
In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
Pour the dressing over the chicken mixture and stir gently to coat everything evenly.
Season with salt and pepper to taste, and garnish with chopped parsley if desired.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

If preferred, substitute the pecans with walnuts, almonds, or cashews for a different crunch.

For more protein, add a hard-boiled egg or shredded cheese.

Fresh dill can be added for a tangy twist.

This recipe is naturally gluten-free.

Store in an airtight container in the fridge for 2-3 days. Flavors improve over time.