Light and healthy, Greek yogurt Chicken Salad has plump red grapes, crisp celery and onion and toasty pecans, dressed in a light poppyseed Greek yogurt dressing. Serves 7 (¾-cup) servings.
In a medium bowl, combine the yogurt, mayo, honey, vinegar, poppyseed and a pinch of kosher salt and ground black pepper. Whisk until thoroughly combined.
Refrigerate until ready to use.
TO MAKE THE SALAD:
In a large mixing bowl add; the chicken, celery, grapes, red onions, chopped pecans and dressing.
Stir until combined. Taste and adjust salt and pepper and refrigerate until ready to serve.
Notes
To toast the pecans, add whole pecans to a dry pan and heat over medium to medium-low tossing occasionally until fragrant and toasty, then finely chop.