Autumn Chicken Salad with Apple, White Cheddar & Pecans
A creamy, crunchy chicken salad with crisp apple, sharp white cheddar, toasted pecans, celery, fresh thyme, and a lightly sweet Dijon dressing.
Ingredients
- 4 cups cooked chicken chopped or shredded
- ½ teaspoon fine salt
- 1 large crisp apple diced
- 4 celery ribs finely diced
- ¾ cup white cheddar cut into small cubes
- ⅓ cup pecans toasted and chopped
- 2 teaspoons fresh thyme leaves
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Freshly cracked black pepper to taste
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth and creamy.
- Add the cooked chicken, diced apple, celery, white cheddar, toasted pecans, and fresh thyme.
- Stir until everything is evenly coated in the dressing.
- Taste and adjust the salt and pepper as needed.
- Serve on sourdough bread with arugula, over a salad, in a wrap, or with crackers.
Notes
- To toast the pecans, add them to a dry stainless steel or cast iron skillet over medium heat. Stir frequently for 3 to 5 minutes, until fragrant and lightly browned. Let cool before chopping.
- A crisp, firm apple works best so it holds its texture in the salad.
- Store in an airtight container in the refrigerator for an easy make ahead lunch.
