Ingredients
Scale
- 8 cups cooked chicken, shredded or cubed (about 3 large rotisserie chickens)
- 2 cups mayonnaise (full-fat provides the best flavor)
- 1 cup plain Greek yogurt or sour cream
- 2 cups celery, finely diced
- 1 cup red onion, finely minced
- 2 cups red grapes, halved
- 1 cup sliced almonds or chopped pecans
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (optional, for balance)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Start by ensuring your chicken is completely cool. Shred or cube the chicken into bite-sized pieces and place them into a very large mixing bowl. Add the diced celery, minced red onion, and halved grapes. Having all your “crunch” elements ready in one bowl makes the mixing process much smoother when dealing with large quantities.
- In a separate medium-sized bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and honey. Whisking the dressing separately ensures that the flavors are perfectly emulsified before they hit the chicken. Stir in the fresh parsley and a generous pinch of salt and pepper. Taste the dressing now; it should be slightly zesty and very creamy.
- Pour the dressing over the chicken mixture. Use a large spatula to fold everything together until every piece of chicken is well-coated. Gently stir in the sliced almonds or pecans at the very end to keep them crunchy. Cover the bowl tightly with plastic wrap and refrigerate for at least one hour before serving. This chilling time allows the flavors to meld and the dressing to thicken.
- Cook Time: 25 minutes