Best Chicken Salad

Instructions

Toast pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool. Combine Salad Ingredients - In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans. Make the Dressing - In a small bowl, add all of the dressing ingredients and stir to combine. Add the dressing to the salad to taste and stir until the salad is evenly coated with dressing. Enjoy right away or cover and refrigerate for up to 3-4 days.

• cooked chicken breast meat Notes: 1 lb, 4 cups diced*
• seedless red grapes Notes: 2 cups, halved
• celery Notes: 1 cup, (from 2-3 sticks celery, cut in half lengthwise then sliced)
• red onion) Notes: 1/2 cup, finely chopped (1/2 medium red onion
• pecans Notes: 1 cup, toasted and coarsely chopped
• mayonnaise Notes: 1/2 cup
• sour cream Notes: 1/2 cup, or plain Greek yogurt
• lemon juice Notes: 2 Tbsp
• Dill Notes: 2 Tbsp, finely chopped
• salt Notes: 1/2 tsp, or to taste

  Optional
• black pepper Notes: 1/2 tsp